Layered Cashew And Mushroom Nut Roast Recipe

Name: Layered Cashew And Mushroom Nut Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 2 garlic cloves, crushed; 225 g cashew nuts; 110 g fresh breadcrumbs; 1 egg; 3 medium parsnips, cooked and mashed in a little butter; 1 teaspoon fresh rosemary; 1 teaspoon fresh thyme; 1 teaspoon vegemite; 150 ml hot water or 150 ml stock; salt & freshly ground black pepper; 25 g butter; 225 g mushrooms, chopped; butter, for greasing tin

Servings: persons

1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
225 g cashew nuts
110 g fresh breadcrumbs
1 egg
3 medium parsnips, cooked and mashed in a little butter
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1 teaspoon vegemite
150 ml hot water or 150 ml stock
salt & freshly ground black pepper
25 g butter
225 g mushrooms, chopped
butter, for greasing tin

1
Pre-heat the oven at 180 Celsius.
2
Heat the oil and fry the onion and garlic until soft.
3
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.
4
Mix the cashew nuts with the breadcrumbs.
5
Beat the egg and add to the dry ingredients.
6
Mix in the mashed parsnips and herbs.
7
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.
8
Dissolve the vegemite in the hot water or stock and add to the other ingredients. Season well.
9
Melt the butter in a frying pan and saute the chopped mushrooms until soft.
10
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.
11
Cover with foil and bake for one hour.
12
When cooked, remove from the oven and let it stand for 10 minutes before turning it out.
13
Serve hot or cold.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 small onion, finely chopped, 2 garlic cloves, crushed, 225 g cashew nuts, and more.

Yes, Layered Cashew And Mushroom Nut Roast falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Layered Cashew And Mushroom Nut Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions