Veggie Turkey Roast

8 oz. cashew nuts, raw, whole and ground

4 oz. whole wheat bread crumbs

1 egg, beaten (optional)

1 onion, small and finely chopped

2 cloves garlic, crushed

3 parsnips, medium-sized, coarsely chopped (or any other white root vegetable, parsnips, potatoes etc.)

1 teaspoon rosemary, fresh or 1/2 teaspoon dried

1 teaspoon thyme, fresh, or 1/2 teaspoon dried

pinch of sage (I put in  more)

1 teaspoon miso (Asian food section)

1/2 cup water, hot

3 tablespoons olive oil

8 oz. mushrooms, chopped

 

Preheat oven to 350 degrees. Mix ground cashews with breadcrumbs. If using egg, add to dry ingredients. Steam parsnips until soft and then mash. Add parsnips and herbs to nut mixture. Water saute onion, garlic and mushrooms and then add to the nut mixture. Dissolve miso in 1/2 cup hot water, then add to mixture and mix thoroughly. Grease baking tray with olive oil and shape mixture to look like a turkey or place in a loaf pan, or shape like a loaf on a baking tray. Bake for 1 hour covered, last 15 minutes uncovered. Check earlier as sometimes it is done before an hour.