Cashew and Mushroom Nutroast

A great veggie alternative for your Sunday roast.




A while back, my boyfriend decided to go through a vegetarian phase. Now I have nothing against vegetarians, and find many veggie recipes delicious, but as someone who tends to use some sort of meat or seafood in a lot of my cooking, it did prove challenging when thinking up alternative meal choices when cooking for him. One day I was desperate for a nice roast dinner, but didn't fancy just having roast potatoes with a bit of veg and gravy, so I decided to have a go at a nut roast. And I must confess it was delicious! It took a bit of preparation, but it is very much worth the wait.

This nut roast takes about 30 mins to prep, and needs to cook at 180 degrees for 1 hour.

You will need:

220g cashew nuts
110g breadcrumbs
3 parsnips
1 onion
2 cloves of garlic
22g mushrooms
1 egg
150 ml vegetable stock
salt/pepper
rosemary/thyme
1 tbsp olive oil
25g buter
(Potatoes and vegetables to accompany the roast)

.Begin by preparing the parsnips and potatoes. Put the parsnips on to boil and fry the onion and garlic at the same time.
. Pre-heat oven to 180 degrees whilst onions/garlic are frying and parsnips are boiling. 
. Crush cashew nuts and prepare the breadcrumbs (I find grating it works best). Mix nuts and crumbs together, beat the egg and mix into nuts/crumbs.
. Slice and lightly fry the mushrooms
. Mash the boiled parsnips and mix into nut/crumb mix.
. Add seasoning to the mixture.
. Add onion, garlic and vegetable stock. Mould into desired shape and place sliced mushrooms ontop.
. Place on baking tray and cover in foil. Cook for 1 hour.
. After 15 minutes of this cooking put in your roast potatoes/vegetables etc.
. Enjoy!

Proof that you can enjoy a delicious home cooked roast without including a joint of meat!

Emma :) xx