Asian Mushrooms with Cashews and Veggies Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (2)

Asian Mushrooms with Cashews and Veggies Recipe

NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 28%
CARBS 73G56% OF CAL
10G FIBER0G ADDED0G INTRINSIC34G OTHER30G TOTAL SUGAR
FAT 22G37% OF CAL
4G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted mushrooms and colorful vegetables with cashews in a sweet-spicy chili and soy glaze. A healthier vegetarian takeout alternative.

mainthaistir frybowldairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 small or one large red onion (peeled and cut into chunky wedges)
  • 2 tbsp olive oil
  • pinch salt and pepper
  • ½ head of broccoli (broken into florets)
  • 300 g (10.6 oz) mixed mushrooms (we used chestnut, mini portabella and white button mushrooms)
  • 1 courgette (roughly chopped)
  • 1 red bell pepper (deseeded and roughly chopped)
  • 1 yellow bell pepper (deseeded and roughly chopped)
  • 125 g (4.4 oz) fine asparagus (tough stalks broken off)
  • 1 pinch salt and pepper
  • 130 g (1 1/4 cups minus 1 tbsp) unsalted cashew nuts
  • 1 red chilli (sliced (I use Fresno chillies))
  • 1 tsp olive oil
  • 1 thumb-sized piece of ginger (peeled and minced)
  • 1 tbsp sweet chilli sauce
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 3 tbsp reduced salt soy sauce
  • 1 tsp lemongrass paste
  • ½ tsp mirin
  • ½ tsp vegetarian rice wine vinegar
  • 2 tbsp water
  • boiled rice
  • fresh coriander (cilantro)
PREP
10M
SODIUM
1052MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.