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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 24 évaluations
Prép. 30min
Total 1h 30min
4 portions
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Ingrédients

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

Infos nut. par 1 portion

Calories 762 kcal / 3187 kJ
Protides 27 g
Lipides 34 g
Glucides 78 g
Graisses saturées 7 g
Sodium 1437 mg

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Également présenté dans

Plant-based Kitchen 30 Recettes
Royaume-Uni et Irlande

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