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Parsnip Cashew Nut Roast Recipe

Updated on January 18, 2017

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

Ten Easy Steps

  1. Pre-heat oven to 180 degrees celsius / 350 degrees fahrenheit
  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 hot water and add it to the mixture a little at a time, stirring well. The final mixture should have a slightly sticky community. 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!

So... What'Ya Gonna Cook That Nut Roast In?

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

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.


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    • hlkljgk profile image

      hlkljgk 5 years ago from Western Mass

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

    • creativeinc lm profile image

      creativeinc lm 5 years ago

      Collecting the ingredients and taste this one.

    • LyricalVenus profile image

      LyricalVenus 5 years ago

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

    • profile image

      NevermoreShirts 5 years ago

      Interesting! Never heard of anything quite like this!

    • WildWilliams profile image

      WildWilliams 5 years ago

      Thanks for sharing!

    • BenJacklin LM profile image

      BenJacklin LM 5 years ago

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

    • KiwiGayle profile image

      KiwiGayle 4 years ago

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

    • profile image

      anonymous 4 years ago

      Could you use cornflour as the egg substitute?

    • profile image

      Phil E 18 months 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.

    Do you have a favourite nut roast recipe? Share it here!

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      • modernchakra profile image

        modernchakra 5 years ago

        Gonna try this later today. I think I might substitute some high fiber bread for the breadcrumbs. If I am able to get out for the ingredients I will report back...stat. Take care.

      • orange3 lm profile image

        orange3 lm 5 years ago

        This looks so good...I can't wait to try it. Thanks for the recipe

      • profile image

        webmavern 4 years ago

        This sounds very tasty and I will give it a try. Thanks for sharing this recipe!

      • profile image

        Scott 16 months ago

        Just noticed it doesn't state when to put the herbs or salt and pepper. Being a newbie, I didn't put any of it in until I had put it in the oven

        Maybe a quick edit needed

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