CASHEW MUSHROOM LOAF

A vegan can often find a plate full of “sides” a bit tiresome, and so this loaf hit the spot at a recent holiday function. It was easy to prepare and cook the morning of the dinner party, and then slice once I arrived. Everyone tried a slice! Everyone LOVED it!

The recipe was provided to me by my veggie box provider, Front Door Organics, who kindly include inspirational recipes with each delivery. Helpful when I’m in a bit of a rut, or just don’t have time to think about what to do with all the goodness delivered to my door. The recipe was adapted from the original in Vegetarian Kitchen by Sarah Brown.

Yield: 4 servings
Prep time:
 25 minutes
Cook time: 1 hour

Ingredients: 

2 tbsp olive oil
1/2 tsp dried thyme
4 oz bread crumbs
2 garlic cloves, crushed
8 oz mushrooms, chopped (about 1 cup)
salt and pepper
8 oz cashew nuts (about 1 cup)
1 tsp nutritional yeast
1/2 tsp dried rosemary (optional)
2 – 4 purple carrots, cooked and mashed
2-3 red potatoes, cooked and mashed
1/4 cup kalamata olives (optional)

Directions: 
Preheat the oven to 350 F. Heat 1 Tbsp of oil and fry the onion and garlic until soft.

Grind the cashews in a food processor and mix with the breadcrumbs in a large bowl. Mix in mashed potatoes, carrots, rosemary and thyme. Add the onion and garlic into the mixture. Dissolve the yeast in a half a cup of hot water and mix into the vegetable – nut mixture. Season with salt and pepper.

Heat the rest of the oil in a skillet and sauté the mushrooms until soft. Grease a 2 pound loaf pan, then press in half the nut mixture. Cover with a layer of mushrooms and top with the rest of the nut mixture (I added in the kalamata olives to this “half” of the 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, warm or cold. Slice loaf to serve. Enjoy!

Feeling Lawless? The “binding” ingredients in this dish are a must – cashews, potatoes (although plain white are ok), and breadcrumbs. However, the rest is up to you to mix and match. Cauliflower or broccoli would be a nice addition if you’re not one for mushrooms (make sure they are very soft once you sauté). The spices are up to you as well. Basil vs. rosemary would be a good swap.

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2 Comments Add yours

  1. Becky says:

    Yummo – how long do you think this would keep?

    Liked by 1 person

    1. Hi Becky! This will keep for 3-4 days in the fridge. Use it in sandwiches for packed lunches or try crumbling on a salad.

      Like

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