Soak cashew/nutritional yeast with 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 veggie balls
Heat a frypan over medium heat with 1 tbsp oil. Slice and add onion. Halve mushrooms. Add to pan and cook for 5 minutes until softened. Add veggie balls to pan.
4. Add the sauce
Blend soaked cashews with soaking liquid using a stick mixer until smooth. Pour into pan with veggie balls and simmer for 5 minutes.
5. Prepare the sides
Drain parsnips. Mash with a potato masher and season with salt and pepper.
6. Finish and plate
Divide parsnip mash and veggie balls among plates. Serve with a side of salad.Slice cucumber and wedge beetroot. Set aside with rocket leaves.
The blended cashew sauce may seem loose at first but as it heats up it will thicken.
Cashew/nutritional yeast, 1 packet (80g)
Brown onion, 1/2 *
Mushrooms, 1 punnet (200g)
Veggie balls, 1 packet
Lebanese cucumber, 1
Cooked beetroot, 1 packet
Rocket leaves, 1/2 bag (100g) *
From your pantry
Oil (for cooking), salt, pepper, white wine vinegar