Categories: Meatloaf, Vegetables 
      Yield: 1 servings 
  
      1 tb Vegetable oil                     1/2 ts Dried thyme 
      1 ea Small onion, chopped                1 ts Nutritional yeast (optional) 
      2 ea Garlic cloves, crushed            1/4 pt Hot water 
      8 oz Cashew nuts                         1 ea Salt & freshly ground pepper 
      4 oz Fresh breadcrumbs                   1 oz Margarine 
      3 md Parsnips, cooked & mashed           8 oz Mushrooms, chopped 
    1/2 ts Dried rosemary                  
  
  Pre-heat the oven to gas mark 4 or 350F (180C). 
   
  Heat the oil & fry the onion & garlic till soft.  Grind the cashew nuts, 
  then mix with the breadcrumbs.  Mix in the mashed parsnips & herbs.  Add 
  the onion, being sure to scrape all the juices into the mixture.  Dissolve 
  the yeast in the water & mix into the vegetable & nut mixture.  Season 
  well. 
   
  Melt the butter in a skillet & saute the chopped mushrooms until soft. 
  Grease a 2 pound loaf tin then press in half the nut mixture, cover with a 
  layer of mushrooms & top with the rest of the nut mixture.  Press in well. 
  Cover with foil & bake for 1 hour.  When cooked, remove the pan & let stand 
  for 10 minutes before turning onto a plate.  Serve hot or cold. Slice to 
  serve. 
   
  Serve with vegetables or a crisp green salad. 
   
  Adapted from Sarah Brown's "Vegetarian Kitchen"