Soak cashew/nutritional yeast with stock paste, 1 tbsp vinegar and 1 1/2 cups hot water. Set aside for 15 minutes.
2. Cook the parsnips
Peel and dice parsnips. Add to a saucepan and cover with water. Bring to the boil and simmer for 10-15 minutes, or until tender.
3. Cook the meatballs
Heat a frypan over medium heat with 1 tbsp oil. Slice and add onion. Combine beef mince with 1/2 tsp Italian herbs, salt and pepper. Roll into even size meatballs and add to pan as you go. Cook for 6-8 minutes until browned.
4. Add the sauce
Blend soaked cashews with soaking liquid using a stick mixer until smooth. Pour into pan with meatballs and simmer for 5 minutes.
5. Prepare the sides
Drain parsnips. Mash with a potato masher and season with salt and pepper. Slice cucumber and wedge beetroot. Set aside with rocket leaves.
6. Finish and plate
Divide parsnip mash and meatballs among plates. Serve with a side of salad.
The blended cashew sauce may seem loose at first but as it heats up it will thicken.
No beef option - beef mince is replaced with chicken mince.
Cashew/nutritional yeast, 1 packet (80g)
Stock paste, 1/2 jar *
Brown onion, 1/2 *
Beef mince, 600g
Lebanese cucumber, 1
Cooked beetroot, 1 packet
Rocket leaves, 1/2 bag (100g) *
From your pantry
Oil (for cooking), salt, pepper, dried Italian herbs, white wine vinegar