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Cashew and Mushroom Loaf

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Posted on 2009-04-14

More in Earth Day:

 Vegan Fudge Brownies
 Dried Fruit Bars
 Banana Blueberry Muffins
 Nut & Bean Burgers
 Lentil Pate

Cashew and Mushroom Loaf 4701 views
-0.33 avg rating
3 votes


Perfect recipe for a festive meal or just a special dinner @ home


3 medium carrots, or 2 carrots and one medium sweet potato
1 onion, chopped
1 clove of garlic, minced
Oil for frying
2 cups unsalted cashew nuts, coarsely chopped
11/2 cups breadcrumbs
1 tsp dried tarragon or 1 T fresh
1 egg, beaten or 1/4 cup egg substitute for vegan alternative
1/2 cup hot water
1 t miso or 1 T tomato puree
8 oz chestnut mushrooms, washed and sliced thin


1. Preheat oven to 350 degrees. Spray bread loaf pan with vegetable spray.

2. Peel and chop carrots (or sweet potato). Boil for about ten minutes or until completely soft. Remove from the heat, drain well, and mash.

3. Meanwhile, saute onion and garlic until golden brown.

4. Combine cashews, breadcrumbs and herbs in large glass mixing bowl. Add in the mashed vegetables, onions and egg or egg substitute.

5. Dissolve the miso or tomato puree in hot water and add to mixture. Blend well.

6. Sautee the mushrooms in the remaining oil until they just start to soften. Drain off the oil along with any excess liquid.

7. Pour half the mixture into loaf pan and press down so that it forms a firm layer over the base of the pan. Pour the mushrooms over the nut base. Top with remaining half of nut mixture and press down again until firm.

8. Cover with foil and bake for 45-50 minutes.

Author Comments

This is the perfect recipe for a festive meal -- or just a special Friday night dinner date at home. Nuts are a wonderful source of protein and essential fats. Serve this loaf with roasted or mashed sweet potatoes and a dark leafy green salad.



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