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Ingredients

225g mushrooms

1 large red onion

1 clove of garlic

500g parsnips

1 small apple

225g cashew nuts

60g Mornflake Organic Superfast Oats

Few sprigs of rosemary

½ tsp dried thyme

35g dairy-free butter (or vegan alternative)

250ml vegetable stock

Good pinch of salt

Few twists of black pepper

Method

Pre-heat the oven to 180°C and line a large loaf tin with baking parchment.

Peel and cut the parsnips and boil or steam until tender, then mash together with the dairy free butter – set to one side.

Finely dice the onions, crush and slice the garlic and roughly chop the mushrooms into small pieces.

In a large frying pan, gently heat the oil and then sauté the onions and garlic over a medium heat until soft. Once the onions and garlic have softened, stir in the mushrooms, finely chopped rosemary and thyme then continue to cook for a further 8 minutes, or until the mushrooms have softened.

Roughly chop the cashew nuts and add to a large, dry frying pan. Tip in the oats and lightly toast until they turn golden. Keep the oats and cashew nuts moving to stop them from catching and burning.

Peel and grate the apple and fold into the mashed parsnip. Then, in a large mixing bowl, add the mushroom mixture, oats, cashews, mashed parsnip and apple, the vegetable stock and mix until thoroughly combined.

Spoon the nut roast mixture into the lined loaf tin and gently smooth the surface until it is even.

Place on the middle shelf of the oven for 45 minutes until golden on the top. Remove from the oven and leave to cool on a wire rack for 10 minutes before turning the nut roast out onto a plate and slicing ready to serve.

Once cool slices can be frozen or kept in the fridge for up to 3 days.




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