Roast Vegetable And Cashewnut Satay

Recipe by Henderson's Of Edinburgh

https://www.cutoutandkeep.net/projects/roast-vegetable-and-cashewnut-satay • Posted by A Bite To Eat

Serves 4 people.

You will need

1 cup Mushroom(s) 1 Small Red Pepper 1 Small Aubergine 2 Med Carrots 1 Small Green Pepper 1 Medium Courgette 1 Small bunch Green Beans 1 cup Soya Milk 2 cup Tomato Juice 1 cup freshly squeezed Orange(s) ¼ cup Vinegar 2 Cloves Garlic 1 Fresh Chilli 1 Small piece fresh Ginger 1 tbsp Cornflour 1 cup Cashews 1 tbsp Soy Sauce

Project Budget

Time

Difficulty

Description

Serves 4 people.

Instructions

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.

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.

3. Blend the cashew nuts and add them to the sauce.

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

5. Season to taste and add the roasted vegetables.

6. Serve with rice or noodles!