1 tablespoon vegetable oil

1 small chopped onion

2 minced garlic cloves

1 cup cashew nuts

½ cup breadcrumbs

3 medium cooked, mashed parsnips

1/2 teaspoon rosemary

1/2 teaspoon thyme

1 oz soy margarine

½ cup fresh chopped mushrooms

Vegetable broth as needed.

Salt and ground pepper to taste

 

Pre-heat the oven to 350F. Heat the oil and sauté the onion and garlic until soft. Finely grind the cashew nuts and combine with the breadcrumbs. Mix in the mashed parsnips, add the onion and mix into the vegetable-nut mixture. Season with rosemary, thyme, garlic cloves, salt and pepper. Add enough vegetable broth to make the loaf mixture moist and easy to handle. Melt the soy margarine in a skillet and sauté the chopped mushrooms until soft. Grease a 2 pound loaf tin then press in half the nut mixture, cover with a layer of mushrooms and top with the rest of the nut mixture. Press loaf well into tin. Cover with foil and bake for 1 hour or until fully cooked. When done, remove foil from the pan and let loaf stand for 10 minutes before turning onto a plate. Slice to serve.