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 ratings

Prep. 30 min

Total 1 h 30 min

4 portions

Ingredients

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

Difficulty

medium

Nutrition per 1 portion

Sodium 1437 mg

Protein 27 g

Calories 3187 kJ / 762 kcal

Fat 34 g

Saturated Fat 7 g

Carbohydrates 78 g

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Also featured in

Plant-based Kitchen 30 Recipes
UK and Ireland

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