SPINACH MUSHROOM CASHEW ENCHILADAS
Coarsely chopped and well-seasoned mushrooms and cashews make the perfect vegetarian ground meat substitute in this hearty and savory casserole. To cut down on time, use your favorite store-bought salsa. You can even assemble the dish in advance then bake it just before serving, for an easy weeknight dinner. Like the mushroom "meat" filling? Double that part of the recipe and freeze it to use for other easy vegetarian dishes like tacos, sloppy joes or pasta!
Provided by Alejandra Ramos
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square or 9-by-13-inch baking pan with vegetable oil or cooking spray.
- Combine the mushrooms and cashews in a food processor and pulse until coarsely chopped.
- Heat the olive oil in a large deep skillet over medium heat. Add the chopped mushrooms and cashews and season with 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms cook down and reduce, about 5 minutes.
- While the mushrooms cook, combine the onion and garlic in the food processor bowl (no need to rinse it out first) and pulse until coarsely chopped. Transfer to the skillet with the mushrooms. Add all of the spices and tomato paste and stir to combine. Continue to cook until the liquid has evaporated and the mixture has thickened and reduced, 5 to 10 minutes. Add the spinach and cook 3 minutes. Remove from the heat and stir in 1 cup of the sour cream and 1 cup of the mozzarella. Set aside.
- Place about 1/2 cup of the salsa verde in the baking pan and spread to coat the bottom in a thin layer. Working with 1 tortilla at a time, place a generous spoonful of the filling down the center of the tortilla. Roll it closed and place seam-side down in the baking pan. Repeat with the remaining tortillas and filling, using as much filling as possible in each tortilla. (If using a square pan, you may need to cut one of the tortillas in half to fill the space.)
- Pour the remaining salsa verde over the filled baking pan, tilting to spread the salsa evenly. Sprinkle the top with the remaining 1/2 cup mozzarella.
- Bake until bubbling, the cheese is melted and slightly golden and the tortilla edges are toasted, about 30 minutes.
- Let cool in the pan for 15 minutes, then serve topped with dollops of the remaining sour cream and sprinkled with the cilantro.
LAYERED CASHEW AND MUSHROOM NUT ROAST
This recipe was given to our family about 20 years ago and it goes very well with the vegetarian gravy from recipe 243433. This recipe is an excellent roast to have for a Christmas dinner. Most meat eaters will try it and proclaim they like it more than the turkey! I have often made double and frozen it to be used later on as it is a little long to make. Substitute the fresh herbs for half the amount of dried.
Provided by Brighde
Categories Fruit
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat the oven at 180 Celsius.
- Heat the oil and fry the onion and garlic until soft.
- Grind the cashew nuts in a nut mill, blender or mincer until they are in small pieces. Don't go too far. You don't want them in a powder.
- Mix the cashew nuts with the breadcrumbs.
- Beat the egg and add to the dry ingredients.
- Mix in the mashed parsnips and herbs.
- Add the fried, be sure to scrape the pan so that all the juices go in as this will help keep the nut roast moist.
- Dissolve the vegemite in the hot water or stock and add to the other ingredients. Season well.
- Melt the butter in a frying pan and saute the chopped mushrooms until soft.
- Grease a 900g loaf tin with butter and put in half the nut mixture. Cover with a layer of mushrooms and add the rest of the nut mixture.
- Cover with foil and bake for one hour.
- When cooked, remove from the oven and let it stand for 10 minutes before turning it out.
- Serve hot or cold.
Nutrition Facts : Calories 363.4, Fat 24.9, SaturatedFat 6.4, Cholesterol 39.9, Sodium 454.8, Carbohydrate 28, Fiber 2.5, Sugar 4.1, Protein 10.6
NUT ROAST
Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 22
Steps:
- Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
- Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
- Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
- Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
- Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
- Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
- Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
- Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
- Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
- Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
- Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
- To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
- It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.
Nutrition Facts : Calories 816 calories, Fat 52 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
CASHEW AND MUSHROOM LOAF
A delicious vegetarian main. I don't eat meat so I make this as an alternative when we have a roast or at Christmas/Thanksgiving etc. You can substitute the mushrooms for courgettes or a medley of vegetables, depending what's in season.
Provided by kate.r.wilson
Categories Onions
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil fry chopped onion and garlic until soft.
- Blend or mince cashew nuts and mix with breadcrumbs.
- Beat egg and add to dry ingredients. Add mashed carrots, herbs and fried onion.
- Dissolve yeast extract in hot water or stock and add to other ingredients.
- Season well.
- Melt butter in frypan and sauté chopped mushrooms until soft. Grease a loaf tin with butter and press in half the nut mixture. Cover with a layer of mushrooms and top with the remaining nut mixture. Then cover with foil and bake for 1 hour at 180°C When cooked, remove loaf from oven and let stand for 10 mins before turning it out of the tin.
Nutrition Facts : Calories 544.2, Fat 35.4, SaturatedFat 8.3, Cholesterol 60.5, Sodium 631.3, Carbohydrate 46.5, Fiber 5.1, Sugar 8.3, Protein 16.1
CASHEW MUSHROOM LOAF
Cashews, parsnips, onions all add wonderful flavor to this vegetarian main dish! This is adapted from Home Cooking.
Provided by Sharon123
Categories Fruit
Time 1h30m
Yield 6-8
Number Of Ingredients 13
Steps:
- Pre-heat the oven to 350*F .
- Heat the oil and fry the onion and garlic until soft, about 8 minutes. In a food processor, process the cashew nuts until finely ground, then mix with the breadcrumbs. Mix in the mashed parsnips and herbs. Add the onion, and be sure to scrape all the juices into the mixture.
- Dissolve the yeast in the water and mix into the vegetable nut mixture. Season well with salt and pepper.
- Melt the butter in a skillet and saute the chopped mushrooms until soft, about 10 minutes. Grease a 2-pound loaf pan and press in half the nut mixture. Cover with a layer of mushrooms and top with the rest of the nut mixture.
- Press down well. Cover with foil and bake for 1 hour. When cooked, remove the pan and 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. This would be good with gravy too. Enjoy!
Nutrition Facts : Calories 363.1, Fat 24.9, SaturatedFat 6.5, Cholesterol 10.2, Sodium 419.5, Carbohydrate 29, Fiber 2.7, Sugar 4.3, Protein 9.8
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