Vegetarians deserve Christmas too!

What you need:

• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
•  1 clove garlic, finely chopped
•  8 oz/225g cashew nuts, roughly chopped
•  4 oz/110g breadcrumbs
•  1 egg
• 3 medium parsnips, cooked and mashed
• 1 tsp each fresh rosemary & thyme
•  ¼ pt/ 150 ml vegetable stock
•  Good knob of  butter
•  8 oz/ 225g mushrooms, sliced.

What you do:

• Heat the oil in a large pan and sauté onion for few mins, Making sure to add a pinch of salt. Add the garlic then cook until soft
• In a large bowl mix nuts and breadcrumbs together with the beaten egg.
• Add in the mashed parsnips and the herbs, followed by onion and garlic. Make sure you add all the cooking juices in to avoid any dryness in roast
• Stir in the stock and season to taste. Set aside
• In your pan sauté mushrooms in butter until soft. I always add a little sherry or vermouth at this stage…. it gives a lovely flavour!
• Butter  and line 2 lb loaf tin. Put a line of your best mushroom pieces down the middle of the base – this will be the top of your roast when you turn it out so make sure they look good!
• Then press in half the nut mixture. Cover with a layer of mushrooms and top with rest of nut mixture.
• Cover with foil and bake for 1 hour. When cooked remove from oven and allow to stand for 10 mins before turning out.
• Serve it hot with all the usual Christmas accompaniments or have it cold with salad and chutney.

Note: You can half the recipe and use a 1 lb loaf tin if you want to cook this for 2-3 people

And if you’re looking for a delicious vegetarian gravy …….. all you need to do is put 1 pt/500ml water, 2 tbsp soy sauce and 2 tbsp redcurrant jelly in a saucepan and bring to the boil, stirring to dissolve the jelly. Blend 2 tbsp cornflour with 2 tbsp orange juice and 1 tbsp sherry. Stir a little of hot liquid into cornflour mix, then add back into saucepan, whisking well to ensure no lumps! Simmer over gentle heat until slightly thickened. Season to taste. 

Enjoy!