Parsnip Cashew Nut Roast Recipe

Updated on August 25, 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.

Questions & Answers


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      • profile image

        Sue 4 months ago

        What size tin please?

      • profile image

        Phil E 2 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

        anonymous 5 years ago

        Could you use cornflour as the egg substitute?

      • KiwiGayle profile image

        KiwiGayle 5 years ago

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

      • BenJacklin LM profile image

        BenJacklin LM 6 years ago

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

      • WildWilliams profile image

        WildWilliams 6 years ago

        Thanks for sharing!

      • profile image

        NevermoreShirts 6 years ago

        Interesting! Never heard of anything quite like this!

      • LyricalVenus profile image

        LyricalVenus 6 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 6 years ago

        Collecting the ingredients and taste this one.

      • hlkljgk profile image

        hlkljgk 6 years ago from Western Mass

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