Cashew Mushroom Loaf

1 tbsp Vegetable oil
1 Small onion, chopped
2 Garlic cloves, crushed
8 oz Cashew nuts
4 oz Fresh breadcrumbs
3 md Parsnips, cooked & mashed
1/2 tsp Dried rosemary
1/2 tsp Dried thyme
1 tsp Nutritional yeast (optional)
1/4 pt Hot water
1 Salt & freshly ground pepper
1 oz Margarine
8 oz Mushrooms, chopped

Pre-heat the oven to gas mark 4 or 350F (180C). 
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.

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