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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
35 mins
Serves
4

Recipe by Henderson's Of Edinburgh
Serves 4 people.

Posted by A Bite To Eat Published See A Bite To Eat's 259 projects »
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  • Step 1

    Chop the carrots, mushrooms, peppers, aubergine, beans and courgette up into fairly chunky pieces, then roast in an oven at 230C or gas mark 8 with a little olive oil, until lightly caramelised, but still firm.

  • Step 2

    Finely chop the chilli, garlic and finely grate the ginger, sauté in a little oil, then add the soya milk, tomato juice, vinegar, and soy sauce.

  • Step 3

    Blend the cashew nuts and add them to the sauce.

  • Step 4

    Bring to the boil and add cornflour if thickening is required (which may not be needed).

  • Step 5

    Season to taste and add the roasted vegetables.

  • Step 6

    Serve with rice or noodles!

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