
Devices & Accessories
Cashew, Mushroom and Chestnut Sausages with Root Veg Mash and Chilli Sauce
Prep. 30 min
Total 1 h 30 min
4 portions
Ingredients
Cashew Nuts
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cashew nuts150 g
-
water for soaking
Chilli Sauce
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garlic clove1
-
red chilli halved1
-
onions quartered120 g
-
carrot cut in pieces (2 cm)60 g
-
olive oil20 g
-
ground cumin2 tsp
-
light brown sugar25 g
-
vegetable stock cube (for 0.5 l) crumbled (see tip)½
-
cider vinegar30 g
-
chipotle paste30 g
-
water150 g
-
fine sea salt plus extra to taste1 tsp
-
freshly squeezed lemon juice or to taste5 g
Cashew, Mushroom and Chestnut Sausages
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chia seeds15 g
-
water50 g
-
chestnut mushrooms125 g
-
wholemeal bread vegan, torn in pieces100 g
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firm tofu cut in pieces150 g
-
cooked chestnuts, peeled125 g
-
red onion quartered50 g
-
carrot cut in pieces (2 cm)60 g
-
red chilli halved1
-
fresh thyme leaves only8 sprigs
-
lemon finely grated zest and 15 g juice1
-
vegan cheese, grated25 g
-
tamari20 g
Root Veg Mash
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parsnips peeled, diced (2 cm)400 g
-
sweet potatoes peeled, diced (3 cm)400 g
-
carrots diced (2 cm)100 g
-
water1000 g
-
frozen peas250 g
-
fine sea salt1 tsp
-
ground black pepper1 pinch
-
lemon freshly squeezed juice only½
-
olive oil15 g
Nutrition per 1 portion
Calories
762 kcal /
3187 kJ
Protein
27 g
Fat
34 g
Carbohydrates
78 g
Saturated Fat
7 g
Sodium
1437 mg
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Plant-based Kitchen
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UK and Ireland
UK and Ireland