Roast Vegetable And Cashewnut Satay

Recipe by Henderson's Of Edinburgh

Posted by A Bite To Eat

About

Serves 4 people.

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You Will Need (17 things)

  • 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

Steps (6 steps, 35 minutes)

  1. 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. 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. 3

    Blend the cashew nuts and add them to the sauce.

  4. 4

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

  5. 5

    Season to taste and add the roasted vegetables.

  6. 6

    Serve with rice or noodles!