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| 1 Esslöffel | vegetable oil |
| 1 | Onion small, chopped |
| 2 | cloves garlic crushed |
| 8 x ca. 30 g | Cashew nuts |
| 4 x ca. 30 g | breadcrumbs fresh |
| 3 mittel | Parsnips, cooked & mashed |
| 1/2 Teelöffel | rosemary dried |
| 1/2 Teelöffel | thyme dried |
| 1 Teelöffel | Nutritional yeast optional |
| 1/4 x ca. 1/2 Liter | water hot |
| 1 | salt |
| 1 | pepper ground |
| 1 x ca. 30 g | margarine |
| 8 x ca. 30 g | Mushrooms chopped |
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Pre-heat the oven to gas mark 4 or 350F (180 °C).
Heat the oil & fry the onion & garlic till soft. Grind the cashew nuts, then mix with the breadcrumbs. Mix in the mashed parsnips & herbs. Add the onion, being sure to scrape all the juices into the mixture. Dissolve the yeast in the water & mix into the vegetable & nut mixture. Season well.
Melt the butter in a skillet & saute the chopped mushrooms until soft. Grease a 2 pound loaf tin then press in half the nut mixture, cover with a layer of mushrooms & top with the rest of the nut mixture. Press in well. Cover with foil & bake for 1 hour. When cooked, remove the pan & 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.
Adapted from Sarah Brown's "Vegetarian Kitchen"
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