Name: Cashew Mushroom Loaf
Ingredients: 2 1/4 cup raw cashews (coarsely ground); 3 4 oz. cans mushrooms (drained and ground (save the juice)); 2 onions (ground); 1 1/2 cup brown rice (cooked); 3/4 cup Breadcrumbs; 1 Tablespoon dried parsley; 1 1/2 teaspoon liquid smoke; 1/2 teaspoon ground thyme; 1 1/2 teaspoon Kitchen Bouquet (or Browning Sauce); 1 1/2 teaspoon paprika; 1 1/2 cup mushroom liquid (plus water if needed to equal 1 1/2 cup); 3 Tablespoon soy sauce

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Cashew Mushroom Loaf

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Course Main Course

Ingredients

2 1/4 cup raw cashews coarsely ground
3 4 oz. cans mushrooms drained and ground (save the juice)
2 onions ground
1 1/2 cup brown rice cooked
3/4 cup Breadcrumbs
1 Tablespoon dried parsley
1 1/2 teaspoon liquid smoke
1/2 teaspoon ground thyme
1 1/2 teaspoon Kitchen Bouquet or Browning Sauce
1 1/2 teaspoon paprika
1 1/2 cup mushroom liquid plus water if needed to equal 1 1/2 cup
3 Tablespoon soy sauce

Instructions

Mix all ingredients well. Let stand for 15 minutes. Pack firmly into a well-oiled pan. Bake 350° for 50 minutes. Let stand for 15 minutes and then invert onto a serving platter. Serve with gravy. Garnish with parsley and tomato wedges.

Notes

May be made the day before and reheated.
Serves 12.
Gluten-free: Use gluten-free bread crumbs.

Keyword Cashew, Main Dish, Mushroom, Vegan, Vegetarian