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Eating veggie » Recipes » Sticky Asian-Style Mushrooms with Cashews and Veggies

Sticky Asian-Style Mushrooms with Cashews and Veggies

Prep time 10 mins, cook time 25 mins

Serves 4

Egg-Free, Dairy-Free

This spicy dish incorporates a rainbow of veggies, all cooked together on one tray in the oven. Skip the weekend takeaway and make this instead!

© Kitchen Sanctuary in partnership with the Vegetarian Society.


Ingredients

For the main mushrooms and veggies

  • 2 small or 1 large red onion peeled and cut into wedges
  • 2 tbsp olive oil
  • Pinch of salt and pepper
  • ½ head broccoli broken into florets
  • 300g mixed mushrooms (we used chestnut, mini portobello and white button mushrooms)
  • 1 courgette roughly chopped
  • 1 red pepper deseeded and roughly chopped
  • 1 yellow pepper deseeded and roughly chopped
  • 125g fine asparagus tough stalks broken off
  • Pinch of salt and pepper
  • 130g unsalted cashew nuts
  • 1 red chilli sliced

For the Asian-style sauce

  • 1 tsp olive oil
  • Pinch of salt and pepper
  • 1 thumb-sized piece ginger peeled and minced
  • 1 tbsp sweet chilli sauce
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 3 tbsp reduced salt soy sauce
  • 1 tsp lemongrass paste
  • ½ tsp mirin
  • ½ tsp vegetarian rice wine vinegar
  • 2 tbsp water

To serve

  • Boiled rice
  • Fresh coriander

Method

  1. Preheat the oven to 200°C / gas mark 6. Arrange the red onion on a large baking tray, drizzle on ½ tsp of oil, sprinkle with salt and pepper and place in the oven for 10 minutes.
  2. Mix together the Asian-style sauce ingredients in a small bowl and put to one side. Remove the tray with the onions on from the oven, and add the broccoli, mushrooms, courgette, peppers and asparagus. Arrange in a single layer and drizzle on the remaining olive oil. Sprinkle on a pinch of salt and pepper and place back in the oven for 10 minutes.
  3. Remove the tray from the oven and drizzle the Asian-style sauce over the vegetables. Toss everything together, then sprinkle on the cashews and sliced chilli.
  4. Place back in the oven for a final 5-10 minutes until the sauce is bubbling and the vegetables are tender.
  5. Serve with coriander-flecked boiled rice.  

    Note: If you are watching your salt levels, use low-sodium salt. If looking to reduce the amount of sugar in this recipe, halve the amount of sweet chilli sauce, honey and brown sugar used in the sauce.
How to make Sticky Asian Style Mushrooms with Cashews and Veggies

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