Parsnip Cashew Nut Roast Recipe

Updated on December 23, 2019
GirlLovesNature1 profile image

I enjoy vegan cooking, and I write a vegan food blog. I'm passionate about nature, science, healthy living, and protecting our planet.

The parsnip and cashew nut roast.
The parsnip and cashew nut roast.

Parsnip and Cashew Nut Roast Recipe

The combination of sweet parsnips and rich nutty flavor makes this nut roast a fantastic vegetarian or vegan option for Christmas or Thanksgiving. But why wait for a special occasion? This simple vegetarian cashew and parsnip bake is ideal for dinner parties or everyday dining for all the family. It can be easily adapted for vegans—see below!


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 8 ounces (225 grams) cashew nuts
  • 4 ounces (110 grams) breadcrumbs
  • 8 ounces (225 grams) mushrooms, finely chopped
  • 1 egg (or 2 tablespoons potato starch or soy flour for a vegan alternative)
  • 3 medium parsnips, cooked and mashed
  • 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon yeast extract (e.g. Marmite or Vegemite)
  • 1/4 pint (150 milliliters) hot water
  • salt and pepper
  • margarine or soya spread for greasing tin


Don't let your kitchenware let you down on Christmas Day! You'll need a baking tin to cook your nut roast.


  1. Pre-heat oven to 180°C (350°F).
  2. Boil the parsnips in water. When they are cooked and soft, mash them with a potato masher.
  3. Finely chop onions, garlic and mushrooms. Fry them in the olive oil until the onions are caramelized and the mushrooms are lightly cooked.
  4. Pull the bread into pieces and place in a food processor with the nuts. Blend them to a coarse powder and place into a large mixing bowl.
  5. Add the onions, mushrooms, garlic and mashed parsnips. Mix in the egg (or the starch with a little water).
  6. Dissolve the yeast extract in 1/4 pint hot water and add it to the mixture a little at a time, stirring well. The final mixture should have a slightly sticky consistency. If using starch rather than egg to bind the nut roast together, you might find that you need to add slightly more liquid to get the right consistency.
  7. Grease the tin and line it with baking paper, then grease the inside of the paper. Putting grease on both sides of the paper helps the paper to stick to the tin and not to the mixture, which makes the cooked nut roast easier to get out!
  8. Place into the pre-heated oven and bake for 1 hour at 180°C (350°F).
  9. Remove the nut roast from the oven and stand for 10 minutes, covered in foil. Invert the tin and shake gently to remove the nut roast.
  10. Slice up and serve with leeks, sprouts, potatoes, or whatever takes your fancy!

Parsnips make a tasty roast.
Parsnips make a tasty roast.

Veganizing This Recipe

Instead of using an egg to bind ingredients together, as in this recipe, you can achieve the same effect by substituting the egg with two tablespoons of potato starch, corn starch, or soy flour.

Please Try and Share!

Planning to try out this cashew and parsnip bake recipe? Make sure you come back here and give us your feedback! Have you found a way of making it even tastier? Let the world know.

Questions & Answers


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      • profile image


        6 months ago

        I remember this recipe from the 80s! Used a flax egg as sub.

      • profile image


        18 months ago

        Plagiarised! Credit should be given to Sarah Brown for this recipe, from her book published by the BBC

      • profile image


        2 years ago

        What size tin please?

      • profile image

        Phil E 

        4 years ago

        I found this recipe in a Guardian article online and did the vegan modification with cornflour. I was looking ahead to Christmas so wanted to trial some nut roasts. This is the first and may already be the last as it tastes so good. I went for extra Marmite but otherwise stayed pretty faithful. I was eating it the day after baking it so sliced into thick pieces and heated them back up on a pan with a bit of olive oil. Served it with roasted onion, butternut squash and sweet potato, with a tomato and roasted red pepper sauce. Very tasty.

      • profile image


        7 years ago

        Could you use cornflour as the egg substitute?

      • KiwiGayle profile image


        8 years ago

        This is fantastic and the vegemite really helps! Great lens.

      • BenJacklin LM profile image

        BenJacklin LM 

        8 years ago

        Sounds lovely, I'll give it a go :)

      • WildWilliams profile image


        8 years ago

        Thanks for sharing!

      • profile image


        8 years ago

        Interesting! Never heard of anything quite like this!

      • LyricalVenus profile image


        8 years ago

        I just updated my vegetarian at thanksgiving lens to include a link to this recipe, looks like a winner!

      • creativeinc lm profile image

        creativeinc lm 

        8 years ago

        Collecting the ingredients and taste this one.

      • hlkljgk profile image


        8 years ago from Western Mass

        this sounds really yummy to me. i will have to try this recipe soon.


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