Cashew Mushroom Loaf Recipes
CASHEW MUSHROOM LOAF
Cashews, parsnips, onions all add wonderful flavor to this vegetarian main dish! This is adapted from Home Cooking.
Provided by Sharon123
Categories Fruit
Time 1h30m
Yield 6-8
Number Of Ingredients 13
Steps:
- Pre-heat the oven to 350*F .
- Heat the oil and fry the onion and garlic until soft, about 8 minutes. In a food processor, process the cashew nuts until finely ground, then mix with the breadcrumbs. Mix in the mashed parsnips and herbs. Add the onion, and be sure to scrape all the juices into the mixture.
- Dissolve the yeast in the water and mix into the vegetable nut mixture. Season well with salt and pepper.
- Melt the butter in a skillet and saute the chopped mushrooms until soft, about 10 minutes. Grease a 2-pound loaf pan and press in half the nut mixture. Cover with a layer of mushrooms and top with the rest of the nut mixture.
- Press down well. Cover with foil and bake for 1 hour. When cooked, remove the pan and let stand for 10 minutes before turning onto a plate. Serve hot or cold. Slice to serve. Serve with vegetables or a crisp green salad. This would be good with gravy too. Enjoy!
Nutrition Facts : Calories 363.1, Fat 24.9, SaturatedFat 6.5, Cholesterol 10.2, Sodium 419.5, Carbohydrate 29, Fiber 2.7, Sugar 4.3, Protein 9.8
LAYERED CASHEW AND MUSHROOM NUT ROAST
This recipe was given to our family about 20 years ago and it goes very well with the vegetarian gravy from recipe 243433. This recipe is an excellent roast to have for a Christmas dinner. Most meat eaters will try it and proclaim they like it more than the turkey! I have often made double and frozen it to be used later on as it is a little long to make. Substitute the fresh herbs for half the amount of dried.
Provided by Brighde
Categories Fruit
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat the oven at 180 Celsius.
- Heat the oil and fry the onion and garlic until soft.
- Grind the cashew nuts in a nut mill, blender or mincer until they are in small pieces. Don't go too far. You don't want them in a powder.
- Mix the cashew nuts with the breadcrumbs.
- Beat the egg and add to the dry ingredients.
- Mix in the mashed parsnips and herbs.
- Add the fried, be sure to scrape the pan so that all the juices go in as this will help keep the nut roast moist.
- Dissolve the vegemite in the hot water or stock and add to the other ingredients. Season well.
- Melt the butter in a frying pan and saute the chopped mushrooms until soft.
- Grease a 900g loaf tin with butter and put in half the nut mixture. Cover with a layer of mushrooms and add the rest of the nut mixture.
- Cover with foil and bake for one hour.
- When cooked, remove from the oven and let it stand for 10 minutes before turning it out.
- Serve hot or cold.
Nutrition Facts : Calories 363.4, Fat 24.9, SaturatedFat 6.4, Cholesterol 39.9, Sodium 454.8, Carbohydrate 28, Fiber 2.5, Sugar 4.1, Protein 10.6
BAKED CASHEW LOAF
I ate this when attending a weekend workshop, where it was served for lunch by the woman running the workshop, a naturopath and herbalist. It was so delicious that all the participants wanted a copy of the recipe. She served the loaf with her own tomato sauce. The ingredients blended together so well - and the texture and flavour was so delicious - that I would have been hard-pressed to have guessed all the ingredients. I only ate it warm, but my guess is that it would also be flavoursome cold with perhaps cucumber, sprouts or baby spinach leaves in a sandwich to take to work next day. I have since come across a similar recipe in an early 1990s Australian Women's Weekly recipe book.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Combine first seven ingredients.
- Process tofu, egg and soy sauce and combine these with cashew and vegetable mixture.
- Lightly oil or line log tin with glad bake. Firmly press mixture into tin and bake at 190° C for 30 to 35 minutes.
- Serve hot or cold with tomato sauce and salad.
- Tomato Sauce: pasta sauce, tomato paste, basil and orange juice.
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