Mushroom & Parsnip Nut Roast

I make this dish once a year at Christmas time. It's a delicious rich and savoury main dish that can be served on its own or with gravy or cranberry sauce.



Ingredients


3 medium parsnips (or 2 parsnips and 1 carrot)

110g fresh wholemeal breadcrumbs (about 4 slices)

225g raw cashews

1 large onion

200g mushrooms

1 cup salt-reduced vegetable stock

1 tsp marmite

2 tablespoons ground flax seeds (optional)

1 tsp mixed dried herbs

½ tsp salt

½ tsp dried rosemary

½ tsp dried thyme


Method

  1. Preheat oven to 180C. Grease or line a 1.5 litre loaf tin with spray oil or baking paper.

  2. Peel and roughly chop the parsnips (and carrot if using). Place into a steamer and steam until very soft.

  3. To make the breadcrumbs, place the bread into a food processor and process into fine breadcrumbs (Thermomix 10 seconds/speed 8). Place in a large mixing bowl.

  4. Place the cashews into the food processor and process until they resemble breadcrumbs (Thermomix 5 seconds/speed 5.5). Add to the breadcrumbs.

  5. Place the onion into the food processor and process until finely chopped, but not minced (Thermomix 3 seconds/speed 5).

  6. Place the onion in a medium pan and cook over medium heat until soft. (Thermomix 6 minutes/100C/speed 1). Add a little water as needed to keep the onion from sticking. Add the onion to the cashew mixture.

  7. Place the mushrooms in the food processor and process until finely chopped (Thermomix 3 seconds/speed 4).

  8. Add the mushrooms to the medium pan that was used for the onion. Cook over medium heat until the liquid from the mushrooms has been released and evaporated. (Thermomix 7 minutes/100C/reverse speed soft). Add the mushroom to the cashew mixture.

  9. Place the vegetable stock in a microwave-safe jug or small saucepan. Add the marmite and cook on high in 1-minute increments until the stock is boiling (3-4 minutes) or boil on the stove. Stir to dissolve the marmite.

  10. Remove the parsnip and carrot from the heat. Place in a medium bowl and mash until smooth. Add to the cashew mixture.

  11. Pour the vegetable stock into the cashew mixture along with the flax seed meal (if using), dried herbs and salt. Stir thoroughly. The mixture should resemble a thick cake batter.

  12. Spread the mixture into the prepared dish and press down firmly. Cover with greased foil and bake for 1 hour. Remove the foil from the top and bake for another 15-20 minutes, or until lightly browned on top.

  13. Remove from the oven and cool in the tin.


Notes Adapted from https://plantbasedfamilydownunder.com/2013/12/09/cashew-and-mushroom-nut-roast/