Ingredients for Cashew Mushroom Loaf
- Olive Oil
- Onion
- Garlic Cloves
- Cashew Nuts
- Fresh Breadcrumbs
- 2 large parsnips, peeled and mashed
- Dried Rosemary
- Dried Thyme
- Nutritional Yeast
- Hot Water
- Salt & Freshly Ground Black Pepper
- 2 tablespoons butter
- 8 ounces cremini mushrooms, chopped
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How to Make Cashew Mushroom Loaf
- Preheat oven to 350°F (175°C). Grease a 2-pound loaf pan.
- Heat olive oil in a skillet over medium heat. Add onion and garlic; cook until softened, about 8 minutes.
- In a food processor, grind cashews until finely ground. Combine with breadcrumbs in a large bowl.
- Add mashed parsnips and fresh herbs to the cashew-breadcrumb mixture.
- Stir in the cooked onion and garlic, scraping any juices from the skillet into the bowl.
- In a small bowl, dissolve yeast in warm water. Add to the vegetable and nut mixture.
- Season generously with salt and pepper.
- Melt butter in a separate skillet over medium heat. Add chopped mushrooms and sauté until softened, about 10 minutes.
- Press half of the cashew mixture into the prepared loaf pan.
- Layer the sautéed mushrooms evenly over the cashew mixture.
- Top with the remaining cashew mixture, pressing down firmly.
- Cover the loaf pan with foil.
- Bake for 1 hour, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let stand for 10 minutes before carefully turning out onto a plate.
- Slice and serve hot or cold.
- Serve with roasted vegetables, a crisp green salad, or a flavorful gravy.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
17g
Fat
32g
Carbs
9g
