Cashew, Mushroom and Chestnut Sausages with Root Veg Mash and Chilli Sauce
TM6 TM5

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

4.1 (23 évaluations )

Ingrédients

Cashew Nuts

  • 150 g cashew nuts
  • water, for soaking

Chilli Sauce

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

Cashew, Mushroom and Chestnut Sausages

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

Root Veg Mash

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

Infos nut.
par 1 portion
Calories
3187 kJ / 762 kcal
Protides
27 g
Glucides
78 g
Lipides
34 g
Graisses saturées
7 g
Sodium
1437 mg

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