1 tb Vegetable oil
1    Small onion, chopped
2    Garlic cloves, crushed
8 oz Cashew nuts
4 oz Fresh breadcrumbs
3 md Parsnips, cooked & mashed
1/2 ts Dried rosemary
1/2 ts Dried thyme
1 ts Nutritional yeast (optional)
1/4 pt Hot water
1    Salt & freshly ground pepper
1 oz Butter
8 oz Mushrooms, chopped

Pre-heat the oven to gas mark 4 or 350F (180C). Heat the oil & fry the
onion & garlic till soft. Grind the cashew nuts, then mix with the
breadcrumbs. Mix in the mashed parsnips & herbs. Add the onion, being sure
to scrape all the juices into the mixture. Dissolve the yeast in the water
& mix into the vegetable & nut mixture. Season well. Melt the butter in a
skillet & saute the chopped mushrooms until soft. Grease a 2 pound loaf tin
then press in half the nut mixture, cover with a layer of mushrooms & top
with the rest of the nut mixture. Press in well. Cover with foil & bake for
1 hour. When cooked, remove the pan & 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.