This parsnip and cashew nut roast is packed full of flavour and is a delicious vegan centrepiece for your roast dinner or Christmas feast. Delicious served with gravy.
Nut roasts can be wonderful – or they can be horribly bland. My first version of this cashew nut roast fell into the latter category. It was fine and perfectly edible but just didn’t have that wow element.
Several versions later and I’d nailed it. (Yes we’ve eaten a lot of nut roasts lately). I had Christmas in mind when I was developing this recipe and let’s face it – we don’t want something disappointing for Christmas dinner do we?
The answer turned out to be flavour. And lots of it. On their own parsnips, cashews and rice are all perfectly nice enough but this nut roast needed more. Garlic, nutmeg, allspice, sage, miso and nutritional yeast all add the flavour kick that makes this parsnip and cashew nut roast a delicious vegan centrepiece for your roast dinner or Christmas feast.
What to serve with this cashew nut roast
For more ideas check out my ultimate vegan Christmas dinner post.
How to make cashew nut roast
There are a few different elements to this cashew nut roast but it’s not difficult to make. You’ll need to cook some brown rice and some parsnips, soak some cashews and make some flax eggs to help bind it all together.
Then you’ll make an onion mix with the herbs and spices before mixing it all together and baking in the oven. If you want to make this in advance you can make up to the end of stage 9 and store in the fridge overnight before baking.
Cashew nut roast with parsnips
- 450 g parsnips
- 2 tbsp flax seeds
- 6 tbsp water
- 1 tbsp olive oil
- 1 onion chopped
- 2 leeks sliced
- 2 cloves of garlic crushed
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1 tsp dried sage
- 1 tbsp miso paste
- 3 tbsp nutritional yeast
- 180 g cashew nuts soaked
- 100 g brown rice
- Small handful of flat leaf parsley chopped
- Salt and pepper to taste
- Soak the cashews in cold water for 30 minutes.
- Cook the brown rice according the packet instructions. Drain and set aside.
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Grease a 1kg loaf tin and line with baking paper
- Peel and chop your parsnips and steam (or boil) them until soft. Drain and set aside.
- While the parsnips are cooking grind your flax seeds to a powder in a spice grinder or food processor. Add the 6 tbsp water and stir until you have a gloopy paste that's a bit like glue. Set aside.
Heat your olive oil in a frying pan and sauté the onions and leeks until soft, stirring often. Add the garlic, nutmeg, allspice, dried sage, miso paste and nutritional yeast and continue cooking for a moment or two. Turn off the heat and set aside.
- Drain the cashew nuts and roughly chop. You can do this in a food processor but don’t over do it. You want chopped nuts rather than ground.
- Put the cashews in a large mixing bowl and add the onion mixture along with your flax eggs, the cooked parsnips, the cooked rice and the chopped parsley. Roughly mash until well combined but still with plenty of texture.
Season with salt and pepper to taste.
- Transfer to your prepared tin and bake for 30 minutes. Cover with foil and return to the oven for a further 30 minutes.
- Allow to cool in the tin for five minutes then turn out and serve immediately. If it gets stuck in the tin run a sharp knife around the outside of the nut roast to loosen it.
- Serve with roast potatoes, veggies and a vegan onion gravy.