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Sarah Brown’s Layered Cashew and Mushroom Roast

1st October 2019 by shoestringjane@outlook.com 22 Comments

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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.

There are lots of reasons to eat more vegetarian food. We are hearing constantly about how we should all help to avert the climate crisis by eating less meat and dairy.

Also, nuts are really good for you, containing a plethora of heart healthy fatty acids, vitamins and minerals (see this post from Nutrition and You for more detail).

cashew nut and mushroom roast

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. Cook and mash your parsnips. 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.

cashew and mushroom roast

Melt the butter or oil and sauté the chopped mushrooms. Grease and line a 2lb (900g) loaf tin 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?

I also love her Red Dragon Pie recipe, which has long been a favourite in our house. Check out my other favourite recipes here.

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Related

Filed Under: FRUGAL FOOD Tagged With: Main Courses, vegetarian

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Comments

  1. Margie from Toronto says

    24th September 2018 at 21:26

    This sounds really good – thank you.

    Reply
  2. Margaret Powling says

    25th September 2018 at 00:36

    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

    Reply
    • shoestringjane@outlook.com says

      25th September 2018 at 06:23

      They make it slightly sweet but don’t over power it at all. It’s really tasty!

      Reply
    • Annie says

      15th October 2019 at 14:46

      I can’t stand parsnips so have always substituted potatoes. I sometimes wrap it in another layer of mushrooms and puff pastry and then remake it – if I’m serving it at Christmas it gives it a turkeyish look and makes it a little more glamorous!

      Reply
      • shoestringjane@outlook.com says

        15th October 2019 at 14:48

        That sounds delicious! I never thought about wrapping it in pastry but that would really work.

        Reply
      • Marsha Robinson says

        8th December 2019 at 10:04

        Would this be ok to make ahead and freeze? Could I then turn it out when defrosted and wrap in puff pastry do you think? I’m a fairly recent vege and want something special for Christmas.

        Reply
        • shoestringjane@outlook.com says

          8th December 2019 at 10:08

          I have frozen it before. It still tastes good but gets a bit crumbly and less firm once defrosted

          Reply
    • Fiona Daykin says

      20th December 2019 at 22:31

      No the parsnips do not overpower this dish. I have been making this for about 15 years and it is lovely

      Reply
  3. Julia says

    25th September 2018 at 09:10

    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!!! 😀

    Reply
    • shoestringjane@outlook.com says

      25th September 2018 at 11:14

      Reply
  4. Arilx says

    25th September 2018 at 20:13

    Sarah Brown is still around https://twitter.com/SarahBrownUK?lang=en
    Arilx

    Reply
    • shoestringjane@outlook.com says

      25th September 2018 at 21:08

      Think that is a different Sarah Brown. She is married to Gordon Brown.

      Reply
  5. ratnamurti says

    26th September 2018 at 08:10

    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!

    Reply
    • shoestringjane@outlook.com says

      26th September 2018 at 11:56

      Let me know if you enjoy it

      Reply
  6. Katherine says

    1st October 2019 at 12:22

    I have often wondered what has happened to Sarah Brown. She must be fairly long in the tooth now (not that, that matters). Would love to see her back in action.

    Reply
  7. Eloise says

    1st October 2019 at 19:02

    My kind of food, definitely! I will be trying this.

    Reply
  8. annette says

    6th November 2019 at 17:02

    this is one of my favourites – have been making it for over 30 years.I was just googling it as someone on the Riverford facebook page asked for a good nut roast recipe for xmas I ive only got it in one of the her recipe books and this is perfect isnt it. I also love her Red Dragon Pie -it’s so rich and nourishing.
    Yes Ive often wondered what happenend to her – she was so lovely

    Reply
    • shoestringjane@outlook.com says

      6th November 2019 at 17:17

      Me too! Those two are my favourites.

      Reply
  9. Francesca says

    12th December 2019 at 16:21

    I have been vegetarian for over 30 years and always have this for Christmas dinner with her red wine and tomato sauce in the same book. Since becoming vegan I have still had it but replaced the egg with a flax egg and like you say – have used olive oil or unflavoured coconut oil instead of butter.

    Reply
    • shoestringjane@outlook.com says

      12th December 2019 at 16:38

      It such a good recipe!

      Reply
  10. Chis Blackett says

    19th February 2020 at 17:52

    I so wish Sarah Brown knew how much pleasure she has brought to our meal times. Her Mushroom Brioche has been enjoyed every Christmas since 1984 when I bought her ‘Vegetarian Cookbook’. Other books have followed and I have looked to see if she was on social media but to no avail. If she, or any family, should glance at this page please tell her what a groundbreaker she was (and still is through her books). An earlier post praised her Red Dragon Pie, another beauty.

    Reply
    • shoestringjane@outlook.com says

      19th February 2020 at 18:05

      I had forgotten about the mushroom brioche! Yes great recipes

      Reply

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