Cashew Mushroom Loaf Recipes
BAKED CASHEW LOAF
I ate this when attending a weekend workshop, where it was served for lunch by the woman running the workshop, a naturopath and herbalist. It was so delicious that all the participants wanted a copy of the recipe. She served the loaf with her own tomato sauce. The ingredients blended together so well - and the texture and flavour was so delicious - that I would have been hard-pressed to have guessed all the ingredients. I only ate it warm, but my guess is that it would also be flavoursome cold with perhaps cucumber, sprouts or baby spinach leaves in a sandwich to take to work next day. I have since come across a similar recipe in an early 1990s Australian Women's Weekly recipe book.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 14
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.
CASHEW MUSHROOM LOAF
Cashews, parsnips, onions all add wonderful flavor to this vegetarian main dish! This is adapted from Home Cooking.
Provided by Sharon123
Categories Fruit
Time 1h30m
Yield 6-8
Number Of Ingredients 13
Steps:
- Pre-heat the oven to 350*F .
- Heat the oil and fry the onion and garlic until soft, about 8 minutes. In a food processor, process the cashew nuts until finely ground, then mix with the breadcrumbs. Mix in the mashed parsnips and herbs. Add the onion, and be sure to scrape all the juices into the mixture.
- Dissolve the yeast in the water and mix into the vegetable nut mixture. Season well with salt and pepper.
- Melt the butter in a skillet and saute the chopped mushrooms until soft, about 10 minutes. Grease a 2-pound loaf pan and press in half the nut mixture. Cover with a layer of mushrooms and top with the rest of the nut 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 or cold. Slice to serve. Serve with vegetables or a crisp green salad. This would be good with gravy too. Enjoy!
Nutrition Facts : Calories 363.1, Fat 24.9, SaturatedFat 6.5, Cholesterol 10.2, Sodium 419.5, Carbohydrate 29, Fiber 2.7, Sugar 4.3, Protein 9.8
CASHEW NUT LOAF
Vegetarian meatloaf substitute made with nuts, eggs, evaporated milk, and a variety of seasonings can be served any way you would real meatloaf.
Provided by Shanda
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Combine vegetarian meat substitute, cashews, onion, evaporated milk, cracker crumbs, eggs, milk, butter, parsley, nutritional yeast, yeast extract spread, paprika, vegetarian broth mix, sage, garlic powder, flavor enhancer, and celery salt in a large bowl and mix well. Pour into the prepared loaf pan.
- Bake in the preheated oven until set and golden brown on top, 45 to 60 minutes.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 23.3 g, Cholesterol 58.3 mg, Fat 15.5 g, Fiber 4.1 g, Protein 23.4 g, SaturatedFat 5.4 g, Sodium 547.6 mg, Sugar 5.4 g
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LENTIL CASHEW LOAF - DELIGHTFUL VEGANS
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Servings 4Total Time 1 hr 15 minsEstimated Reading Time 2 mins
- Fry the onion and garlic in some oil for around 5 minutes. Set aside. Blend the cashew in a food processor until fine. Add the onion and garlic, along with the brown lentils, kidney beans, sage, thyme and rosemary, salt, pepper and sun-dried tomatoes. Blend until well incorporated
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- Place the cashews in a jar and fill the jar with water. Seal the jar and place it in your fridge for 2-24 hours. (If you have a high-powered blender, you can soak the cashews for the time the mushrooms and onions are cooking)
- Heat the olive oil in a large non-stick frying pan over high heat. Cook the mushrooms until they have released their liquid and are just starting to brown, about 10 minutes. Reduce the heat to medium-high, add the onion and cook until it is soft and light brown, about 5 minutes. Add the garlic, sea salt, thyme, and black pepper and cook for 1 minute more.
- Transfer the mushrooms to your blender. Drain and rinse the cashews and put them in your blender. Add 3 cups of water and blend on high until very smooth.
- Pour your soup back into the pot, add one more cup of water and reheat it gently. Season to taste with extra sea salt and black pepper.
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3.3/5 (44)Author Chloe CoscarelliCuisine AmericanCategory Entrées
- 2. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. When it shimmers, add the onion, carrot, celery, cashews, salt, and pepper. Cook for about 10 minutes, until nicely browned. Add the garlic, rosemary, thyme, and onion powder, and cook for about 1 minute more, until fragrant.
- 3. Transfer the cashew mixture to a food processor, reserving the skillet for later use. Pulse until just combined, then transfer to a large bowl.
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