Vegetables and cashew nuts in peanut sauce with rice

Vegetables and cashew nuts in peanut sauce with rice

4.2 13 rating

Prep. 15 min

Total 45 min

4 portions

Ingredients

water
1550 g
carrots unpeeled, cut in pieces (4 cm)
400 g
white jasmine rice
250 g
fresh mushrooms cut in halves
200 g
broccoli florets cut in pieces (3 cm)
150 g
garlic clove
1
vegetable oil
20 g
peanut butter
100 g
sugar
10 g
soy sauce
30 g
ground black pepper
½ tsp
sesame oil
10 g
red peppers thinly sliced (approx. 0.5 cm)
150 g
spring onions cut in pieces (3 cm)
50 g
roasted cashew nuts, salted
150 g

Difficulty

easy

Nutrition per 1 portion

Sodium 762.5 mg

Protein 20.5 g

Calories 3159.9 kJ / 755.2 kcal

Fat 38.9 g

Fibre 8.8 g

Saturated Fat 6.9 g

Carbohydrates 88.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Flexitarian Favourites 12 Recipes
International

You might also like...

Vegan Roasted Pepper and Cashew Toasts

30 min

Maple Miso Vinaigrette

5 min

Virgin Lemon and Thyme Cocktail

45 min

Sesame salmon and pea soup

1 h

Spinach Dumplings in Tomato Ragout

1 h

Vegetable paella

40 min

Vegan "Beefy" Burger

1 h 40 min

Crêpes with herbs

1 h

Broccoli burgers with radish salsa

1 h

Courgette, Corn and Ricotta Pancakes

1 h 5 min

Pasta alla Puttanesca

35 min

Risotto with Broccoli Rabe

30 min