Cashew and Mushroom Roast

This recipe is suitable for a: vegetarian or vegan diet

Category: Main Dishes - Other




Ingredients:
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3 tablespoons oil
1 onion
2-6 cloves crushed garlic, to taste
250g (8oz) cashews, ground
2 cups wholemeal bread crumbs
250g (8ox) mashed potato (cooked, of course)
4 tablespoons tahini
1 tablespoon soy sauce
1 tablespoon tomato paste
2 tablespoons chopped parsley
250g (8oz) mushrooms, sliced




Instructions:
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Heat 1 tablespoon of the oil in a pan, add the onion, garlic, fry till soft.

Mix cashews and breadcrumbs in a bowl. Add the fried onion/garlic mix, potato, tahini, soy sauce, tomatoe paste, parsley, salt and pepper, and mis thoroughly.

Heat remaining oil in pan, and fry the mushrooms for 2 minutes.

Grease an 8 cup loaf tin and press in half the nut mixture. Cover with the mushrooms, then press the remaining nut mixture on top.

Cover with foil and bake in a pre-heated moderate oven, 180 (350F) for about an hour.

Leave in the tin for 5 minutes, then turn out onto a warmed serving dish. Garnish with parsely or coriander, and serve with a mushroom or tomato sauce.




Additional comments:
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This recipe was adapted from the ovo-vegetarian recipe "peanut and mushroom loaf" by Maragret Fulton. Peanuts can still be used, if you like.

Serves 4 - 6




Recipe source: This recipe is mine or I have altered it from its original version.

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