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Measurements

Layered Cashew & Mushroom Loaf - vegan

Yield: 8 Servings

1 tb Oil
1 sm Onion; finely chopped
8 oz Cashew nuts
4 oz Breadcrumbs, pref. whole wheat
1 egg replacer
3 md Parsnips * (see note)
1/2 ts Rosemary **
1/2 ts Thyme **
1 ts Yeast extract (opt.)
1/4 pt  Vegetable Stock
Salt
Freshly ground black pepper
1 oz margarine
8 oz Mushrooms; chopped
Oil to grease pan

* Note: Parsnips should be cooked and mashed with some margarine. (Use potatoes in place of parsnips when parsnips are not in season.)
** If using fresh herbs, double the amount.

Heat oil and fry onion and garlic till soft. Grind cashews in a nut mill, blender or mince then mix with breadcrumbs. Beat egg well and add to dry ingredients. Mix in parsnips (or potatoes) and herbs. Add fried onion and garlic. Be sure to scrape in all the juice as the loaf can get a little dry during baking. Dissolve the yeast in stock and add to other ingredients. Season well.
Melt margarine in skillet and saute the mushrooms till they are soft. Grease a 2 pound loaf pan then press in half the loaf mixture. Cover with the mushrooms and top with the rest of the nut mixture. Press down firmly. Cover with aluminum foil and bake for 1 hour at 350 F(180 C) or gas mark 4.
When cooked, let stand for 10 minutes and then turn onto a plate. Slice and serve. Excellent hot or cold. It also freezes well. To freeze, slice into portions, wrap in foil and toss in freezer. To re-use, thaw, then heat in a medium oven till hot.


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