Festive Cashew-Portobello Roast with Wild Mushroom-Miso Gravy
Here’s the recipe we submitted for the CBC Radio 3 vegan holiday recipe challenge:
*Please note that we realize this picture is less than favourable, but don’t let that sway you from trying this delicious holiday favourite! 
Festive Cashew-Portobello Roast
Ingredients:
1 small onion, finely chopped
3 garlic cloves, minced
1/2 cup fresh breadcrumbs
1 cup roasted cashews, pulverized to a fine crumb
Egg replacer for 1 egg
1 tablespoon vegan margarine
3 medium parsnips, cooked and mashed with 1 tablespoon vegan margarine
1 tablespoon nutritional yeast dissolved in 150 ml of water
1 portobello mushroom, thinly sliced and sauteed in 1 tablespoon olive oil
1 teaspoon dried sage
1/2 teaspoon dried thyme
1 1/2 teaspoons poultry seasoning
1 teaspoon each of salt and pepper
Method:
Preheat oven to 350F
In a medium skillet, saute onion and garlic in vegan margarine over medium heat until soft and golden around the edges. In a large bowl mix together breadcrumbs, cashews, fried onions, all spices and egg replacer. Add the nutritional yeast dissolved in water and the mashed parsnips and combine well. In the same skillet saute portobello mushroom strips in olive oil over medium heat until a bit crispy around the edges, but not dried out. Grease a loaf pan and press 2/3 of the mixture into the pan. Lay the portobello strips horizontally in a thin layer and top with remaining mixture, smoothing it down into the edges. Bake, covered with foil for 1 hour. Let stand for 10 minutes out of the oven, then serve!
Wild Mushroom-Miso Gravy
Ingredients:
1 large shallot, finely chopped
2 cloves garlic, minced
1 tablespoon vegan margarine
3-4 shiitake mushrooms, finely chopped
3-4 chanterelle mushrooms, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon nutritional yeast
2 tablespoons miso paste whisked into 2 cups hot water
Method:
In a small saucepan, saute shallot, garlic and mushrooms in vegan margarine over medium heat. Add dried herbs, salt and pepper. Add miso broth to the pot and bring to a boil. Reduce heat to medium and simmer 5 minutes. Take off heat, blend with a hand mixer for a thicker gravy or leave as is for an au jus feel, and serve!
~ Love The Vegan Project
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