Cashew, Mushroom and Chestnut Sausages with Root Veg Mash and Chilli Sauce

Cashew, Mushroom and Chestnut Sausages with Root Veg Mash and Chilli Sauce

4.1 25 rating

Przygotowanie 30 min

Czas całkowity 1 godz. 30 min

4 portions

Składniki

Cashew Nuts

cashew nuts
150 g
water for soaking

Chilli Sauce

garlic clove
1
red chilli halved
1
onions quartered
120 g
carrot cut in pieces (2 cm)
60 g
olive oil
20 g
ground cumin
2 tsp
light brown sugar
25 g
vegetable stock cube (for 0.5 l) crumbled (see tip)
½
½ tsp vegetable stock paste, homemade
cider vinegar
30 g
chipotle paste
30 g
water
150 g
fine sea salt plus extra to taste
1 tsp
freshly squeezed lemon juice or to taste
5 g

Cashew, Mushroom and Chestnut Sausages

chia seeds
15 g
water
50 g
chestnut mushrooms
125 g
wholemeal bread vegan, torn in pieces
100 g
firm tofu cut in pieces
150 g
cooked chestnuts, peeled
125 g
red onion quartered
50 g
carrot cut in pieces (2 cm)
60 g
red chilli halved
1
fresh thyme leaves only
8 sprigs
lemon finely grated zest and 15 g juice
1
vegan cheese, grated
25 g
tamari
20 g
light soy sauce

Root Veg Mash

parsnips peeled, diced (2 cm)
400 g
sweet potatoes peeled, diced (3 cm)
400 g
carrots diced (2 cm)
100 g
water
1000 g
frozen peas
250 g
fine sea salt
1 tsp
ground black pepper
1 pinch
lemon freshly squeezed juice only
½
olive oil
15 g

Poziom trudności

średni

Wartości odżywcze na 1 portion

Sód 1437 mg

Białko 27 g

Kalorie 3187 kJ / 762 kcal

Tłuszcz 34 g

Tłuszcz nasycony 7 g

Węglowodany 78 g

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Dostępny w

Plant-based Kitchen 30 Przepisów
Wielka Brytania i Irlandia

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