Vegetable & Cashew Nut Roast
1 medium onion, chopped.
1-2 cloves garlic, crushed.
1 tblsp olive or sunflower oil.
1 lb vegetables, cooked & mashed.
8 oz cashew nuts, ground.
4 oz fresh wholemeal breadcrumbs.
1Â« tsp caraway or cumin seeds.
1 tsp yeast extract.
Juice of Â« lemon.
2Â« fl oz vegetable stock
Freshly ground black pepper
1 tblsp light tahini.
Fry the onion & garlic in the oil until soft, stirring occasionally. Remove from the heat.
Mix the onion & garlic with all the remaining ingredients.
Place the mixture in a greased 2-lb loaf tin & level the surface.
Cover with foil & bake in a preheated oven at 180§C/350§F/Gas Mark 4 for 1 hour.
Remove the foil & bake for a further 10 minutes.
Leave to stand in the baking tin for at least 10 minutes before turning out.
Turn out onto a serving plate & serve in slices,
Garnish with fresh parsley sprigs & pepper slices.
Serve with a green vegetable such as cabbage or cold with a mixed green salad.