Lacto-Ovo-Vegetarian – Lazy Mushroom

Here is a nut roast that is a healthy and nutritious variation of the popular meatloaf. This vegetarian loaf is a real winner. Easy to make, elegant, and delicious both cold and hot. The day after you could put a slice on a piece of bread, try Swedish knackebrod, and top it with either pickled red beets or cucumber…yummy. Or maybe try serving a slice as a paté with cornichons (small pickled cucumbers) and a dot of cranberry sauce on some lettuce for a super elegant appetizer! Or serve the cashew and mushroom roast simply with ketchup and mashed potatoes, whatever you like best. This vegetarian loaf lasts for at least 4-5 days in the fridge. Here's What You Need: 1 Tbs. oil1 yellow onion, finely chopped2 cloves garlic, crushed8 oz/225 g raw, unsalted cashew nuts3 medium carrots, cooked1 egg4 oz/ 110 g breadcrumbs½ tsp dried rosemary½ tsp dried thyme1 tsp soy sauce¼ pint/150 ml hot waterSalt and pepper1 oz/ 25 g butter8 oz/225 g mushrooms, chopped Here's What You Do: Preheat the oven to 350 F/180 C.Fry the onion and the garlic in the oil on medium heat until soft, 5-7 min.Chop the cashews and carrots in a mixer/blender. Beat the egg and add the cashew mix together with the breadcrumbs and herbs. Add the fried onions, soy and hot water. Season with salt and pepper.Melt the butter in a frying pan and gently sauté the chopped mushrooms until soft. Add to the nut mixture.Oil a 2 lb/900g loaf tin. Press the nut mixture in the tin, cover with aluminum foil and bake for 1 hour. Let the nut roast stand for about 10 minutes before turning it out. Enjoy! Serve with roasted or mashed potatoes, steamed green vegetables, and a mushroom sauce or vegetarian gravy. Here are some other links you may enjoy: Tasty Appetizer DipsEasy Vegetarian MealsWhat Do Vegetarians Eat