Best Cashew Mushroom Loaf Recipes

LAYERED CASHEW AND MUSHROOM NUT ROAST

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.

BAKED CASHEW LOAF

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.

NUT LOAF SUPREME

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
• Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
• Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
• Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.