Roast Vegetable And Cashewnut Satay

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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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