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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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A delicious vegetarian main. I don't eat meat so I make this as an alternative when we have a roast or at Christmas/Thanksgiving etc. You can substitute the mushrooms for courgettes or a medley of vegetables, depending what's in season. Ingredients:
1 tablespoon oil |
1 tablespoon butter |
1 small onion |
2 garlic cloves |
225 g cashew nuts |
1 cup breadcrumbs |
1 egg |
3 medium carrots, cooked and mashed |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried thyme |
1 teaspoon yeast extract |
1/2 cup hot water or 1/2 cup stock |
3 cups mushrooms |
salt and pepper |
Directions:
1. Heat oil fry chopped onion and garlic until soft.
2. Blend or mince cashew nuts and mix with breadcrumbs.
3. Beat egg and add to dry ingredients. Add mashed carrots, herbs and fried onion.
4. Dissolve yeast extract in hot water or stock and add to other ingredients.
5. Season well.
6. Melt butter in frypan and sauté chopped mushrooms until soft. Grease a loaf tin with butter and press in half the nut mixture. Cover with a layer of mushrooms and top with the remaining nut mixture. Then cover with foil and bake for 1 hour at 180°C When cooked, remove loaf from oven and let stand for 10 mins before turning it out of the tin.
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