Sarah Brown’s Layered Cashew and Mushroom Roast

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cashew and mushroom roast

This delicious vegetarian cashew and mushroom roast features in my meal plans from time to time and is always a hit. It is from Sarah Brown’s classic veggie cookery book, Vegetarian Kitchen, which features loads of timeless and reliable dishes.

You could make your cashew and mushroom roast gluten free very easily by whizzing up the ends of a gluten free loaf for the breadcrumbs. Leave out the egg and fry your mushrooms in oil to make it vegan. I am sure it will bind pretty well without it.

Layered Cashew and Mushroom Roast

Serves 6

Ingredients

1 tbsp oil

1 small onion, finely chopped

2 cloves garlic, crushed

8oz (225g) cashew nuts

4 oz (110g) fresh breadcrumbs

1 egg

3 med parsnips, cooked and mashed

1tsp rosemary

1tsp thyme

1 tsp yeast extract, dissolved in 1/4 pint boiling water

Seasoning

1 0z (25g) butter

8 oz (225g) mushrooms

Method

Heat the oven to 180C. Fry the onion and garlic in the oil gently until soft. Grind the cashew nuts (I just whizz them in my food processor), then mix with the breadcrumbs. Add the beaten egg, then stir in the mashed parsnips, herbs and onion. Mix well and then add the yeast extract dissolved in the hot water. Season with some salt and pepper.

Melt the butter or oil and saute the chopped mushrooms. Grease and line a 2lb (900g) and press in half of the nut mixture. Cover with the mushrooms and then top with the rest of the nut mix. Press down, cover with foil and bake for 1 hour. I like to remove the foil for the last 10 minutes to slightly brown the top. Leave it in the tin for another 10 minutes to cool before turning it out and slicing.

We enjoy this with all the usual Sunday roast trimmings and some veggie gravy.

I wish I knew what had happened to Sarah Brown. She has some other books available but nothing very recent. I keep saying it is high time there was another vegetarian TV series, so maybe she will come back?

Check out my other favourite recipes here.

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9 thoughts on “Sarah Brown’s Layered Cashew and Mushroom Roast”

  2. This sounds lovely, Jane. One question – three parsnips? These have a strong, somwhat sweet, flavour. Do they not ‘take over’ and are rather prominent from all the other ingredients? I’ve always found I’ve had to rein back on parsnips in most recipes, but this sounds so delicious I feel like trying it!
    Margaret P

  3. Ooh thanks, I’ll give it a go when my family have recovered a bit!
    The 95% vegetarian meals since 2 left for uni is proving a bit much for some of those stomachs more used to burgers and chips!!! 😀

  5. Thank you for this, Jane. It has been difficult finding a nut roast which I can use. Cashews are the easiest nuts for me to eat, as I can, unfortunately, react unfavourably to most. And I am allergic to tomatoes. Which are in most nut roasts. But – there are none, here. Yay!

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