When was the last time I actually did a pictorial type of post? I believe a change is good and well deserving from the normal. The reason being, I’ve got a new toy Nikon D3200 DSLR camera to play with as my phone gets a little vacation, since the phone was my tool that I used to shoot the food videos you’ve been watching. Welcome to the family new heavy toy.

Guess who just turned 31 years old this passed Saturday and yet so many of you still think am in high school. Y’all should be ashamed of yourselves. “Hahaha”. Yaani – I’ve lived in this world for 3 decades? God is good! Thank you to all who took their time to wish me a special day. Blows kisses to all.

Now let’s talk food, since that’s the reason why y’all are here.

Move over meatloaf, I think we have a new sherrif in town.

Yeah, you heard right. I’m talking about this vegetarian full of button mushrooms and cashew nut roast. Packed with lots and lots of nutritional value, deliciousness to spice up your vegetable eating and trust me when I say the kids are going to love this dish. As per wikipedia, a nut roast or roasted nut loaf is a rich and savory vegetarian dish consisting of nuts, grains, vegetable oils, broth or butter, and seasonings formed into a firm loaf shape or long casserole dish before roasting and often eaten as an alternative to a traditional British style roast dinner. It is popular with vegetarians at Christmas, as well as part of a traditional Sunday roast.

Since we can’t speak of Christmas in March, how about celebration of birthdays?!. Deep down and at the back of my mind, as I planned for my 31st birthday as mentioned which happened a few days ago, I didn’t want sugar in terms of dessert incorporated into this celebration, but y’all know some of my special people don’t actually listen, they said, without cake we can’t actually call it a birthday. Anyway, I thought having this delicious nut roast was the best substitute and best believe I loved every single bite. Try it and maybe you will too. #TastieDineRecipes 

Here’s what you’ll need:

Prep time: 8 mins  Cooking time: 10 mins  Bake /Roasting time: 1 hour

Cooling time: 20 mins   Total time: 1 hour 38 mins

Serves: 6 pax

Yields: 1 nut loaf

Main Ingredients:

  • 350 g of roughly diced button mushrooms from Herdy fresh
  • 2 cups of raw cashew nuts from SweetNuts
  • 3 small eggs – OPTIONAL
  • 1 -1/2 cups of cooked semi -mashed red beans
  • 3 medium sized carrots – peeled, washed & diced
  • 1 bunch of cilantro – washed & chopped
  • 3 large cloves of garlic – peeled & grated
  • 1 large red onion – washed, peeled, and chopped
  • 1 cup of green onions – sliced
  • 2 medium tomatoes – washed & sliced
  • Margarine – greasing pan
  • 2 Tablespoons of vegetable cooking oil

Important tools used:

  • Sharp knife
  • chopping board
  • mixing bowls
  • a wooden spoon
  • an oven
  • non stick frying pan + lid
  • a loaf pan
  • parchment paper
  • wire cooling rack


Step 1: Preheat the oven to 190C .

Step 2: Prep the cashew nuts. Chop the raw nuts to almost fine pieces. Toast them in a oil free pan for 2 mins until they become fragrant and slightly brown. Turn off heat and place them on a baking tray, spread them out to cool. Set them a side.

Step 3: Saute the veggies. In a non stick pan over medium heat, add some vegetable oil and add in both the onions until they are translucent. Add in the tomatoes + garlic + carrots = mix them together and cover to cook for 4 mins until they are cooked through and soft. Add in the mushrooms, toss everything together, cover and let it all cook for another 5 mins. When the veggies at the bottom of the pan start to stick and brown {NOT BURN}, add in your seasoning of choice. I used salt + cayenne chili powder + ginger powder. Mix everything together and cook for another minute. Turn off heat and remove the lid, and immediately transfer the veggies to a larger mixing bowl. Set it aside to cool for 10 mins.

Step 4: Once the cooked veggies have cooled, add in the semi -mashed beans + cilantro. Mix everything together using a wooden spoon.

Step 5: Add in the eggs, and mix that in very well. NB: IF YOU DON’T EAT EGGS, LEAVE IT OUT.

Step 6: Add in the toasted cooled chopped nuts. Mix everything together.

Step 7: Prep your loaf tin. Using margarine, butter the pan – bottom and the sides. Align it with parchment paper, and butter it once again.


Step 8: Add all the mixture into the greased pan, and press it down firmly up to the corners.

Step 9: Reduce the oven temperature by 10 degrees to 180C. Roast in the oven for 1 hour and not a minute more.

Step 10: Remove the pan from oven and place it on a cooling rack to cool for 20 mins first. Remove the roast from the pan, gently peel off the parchment paper and let it cool for 5 mins more.

Step 11: Slice and serve with your favorite sauces.

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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