Layered Cashew and Mushroom Nut Roast

Elevate your holiday spread or weeknight dinner with this hearty and flavorful Layered Cashew and Mushroom Nut Roast, a plant-based centerpiece that’s guaranteed to impress. Packed with toasted cashews, earthy mushrooms, and fresh herbs, this dish is layered to perfection, creating a satisfying texture in every bite. Blended with aromatic garlic, thyme, and soy sauce, this nut roast combines umami-rich flavors with wholesome ingredients like carrots, celery, and ground flaxseeds. Finished with a golden cashew crumb topping, it’s baked to perfection in just under an hour. Perfect for vegans and vegetarians, this soy sauce-enhanced nut roast pairs beautifully with a rich mushroom gravy or a side of roasted vegetables, making it the ultimate meat-free main course. Whether served for special occasions or as part of a cozy meal, this layered nut roast is a nutritious and delicious way to bring everyone to the table.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 200 grams Raw cashews
• 250 grams Mushrooms
• 3 tablespoons Olive oil
• 1 medium, diced Onion
• 2 cloves, minced Garlic
• 1 medium, grated Carrot
• 1 stalk, finely chopped Celery
• 80 grams Breadcrumbs
• 2 tablespoons Ground flaxseeds
• 4 tablespoons Vegetable stock
• 2 tablespoons, chopped Fresh parsley
• 2 tablespoons Soy sauce
• 0.5 teaspoons Ground black pepper
• 1 teaspoon Salt
• 1 teaspoon Dried thyme

Directions

Step 1

Preheat the oven to 180°C (350°F). Line a 9x5-inch loaf pan with parchment paper.

Step 2

Toast the cashews in a dry frying pan over medium heat for 3-4 minutes until fragrant, then set aside to cool.

Step 3

Finely chop the mushrooms and set aside.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Step 5

Add the minced garlic, grated carrot, and chopped celery to the skillet. Cook for an additional 5 minutes until softened.

Step 6

Stir in the chopped mushrooms, dried thyme, soy sauce, and pepper. Cook until most of the liquid from the mushrooms has evaporated, about 10 minutes. Set aside to cool slightly.

Step 7

In a food processor, blitz the toasted cashews until they resemble coarse crumbs. Reserve 2 tablespoons for topping.

Step 8

To the food processor, add the mushroom mixture, breadcrumbs, ground flaxseeds, vegetable stock, chopped parsley, and salt. Pulse until the mixture binds together but is still slightly textured.

Step 9

Spoon half of the mixture into the prepared loaf pan and press down firmly to create the first layer.

Step 10

Use the remaining mushroom mixture to create a second layer, pressing down evenly.

Step 11

Sprinkle the reserved ground cashews on top for extra texture and flavor.

Step 12

Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the loaf feels firm when pressed.

Step 13

Allow the nut roast to cool in the pan for 10 minutes before carefully lifting it out using the parchment paper.

Step 14

Slice and serve warm as a main dish, accompanied by your favorite gravy or side dishes.

Nutrition Facts

Serving size	(921.0g)

Amount per serving	% Daily Value*
Calories	2208.8

Total Fat 151.5g	0%
Saturated Fat 25.3g	0%
Polyunsaturated Fat 8.4g
Cholesterol 0mg	0%
Sodium 5390.1mg	0%
Total Carbohydrate 174.7g	0%
Dietary Fiber 22.2g	0%
Total Sugars 34.6g
Protein 67.3g	0%

Vitamin D 0IU	0%
Calcium 270.3mg	0%
Iron 21.5mg	0%
Potassium 3322.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.5%

Protein: 11.5%

Carbs: 30.0%