Main courses · Other mains
Cashew, Mushroom and Chestnut Sausages with Root Veg Mash and Chilli Sauce
Take a bit of time at the weekend to make these vegan sausages instead of a roast dinner. Served with mash and homemade chilli sauce, this is a hearty, warming dinner that is perfect for the cooler months.
TM5TM6TM7
Details
- Difficulty
- Medium
- Prep
- 30 min
- Active
- 30 min
- Cook
- 90 min
- Total
- 90 min
- Yield
- 4 portions
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- Category
- Main coursesOther mains
- Time
- Over 1 hour
- Nutrition
- High protein
- Difficulty
- Medium
- cashew nuts
- 150 g
- water
- water
- garlic
- 1 cloves
- red chilli
- 1
- onions
- 120 g
- carrot
- 60 g
- olive oil
- 20 g
- ground cumin
- 2 tsp
- light brown sugar
- 25 g
- vegetable stock cube
- 0.5
- cider vinegar
- 30 g
- chipotle paste
- 30 g
- water
- 150 g
- fine sea salt
- 1 tsp
- freshly squeezed lemon juice
- 5 g
- chia seeds
- 15 g
- water
- 50 g
- chestnut mushrooms
- 125 g
- wholemeal bread
- 100 g
- firm tofu
- 150 g
- cooked chestnuts, peeled
- 125 g
- red onion
- 50 g
- carrot
- 60 g
- red chilli
- 1
- fresh thyme
- 8 sprigs
- lemon
- 1
- vegan cheese, grated
- 25 g
- tamari
- 20 g
- parsnips
- 400 g
- sweet potatoes
- 400 g
- carrots
- 100 g
- water
- 1 kg
- frozen peas
- 250 g
- fine sea salt
- 1 tsp
- ground black pepper
- 1 pinches
- lemon
- 0.5
- olive oil
- 15 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 27 g
- Energy
- 3,188.2 kJ
- Calories
- 762 kcal
- Fat
- 34 g
- Carbohydrates
- 78 g
Cooking instructions are available on the original Cookidoo® page.
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