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

3.9 (15 ratings)

Ingredients

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)
    or 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 lemon juice, freshly squeezed, 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
    or 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

Nutrition
per 1 portion
Calories
3187 kJ / 762 kcal
Protein
27 g
Carbohydrates
78 g
Fat
34 g
Saturated fat
7 g
Sodium
1437 mg

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