This spicy dish incorporates a rainbow of veggies, all cooked together on one tray in the oven. Skip the weekend takeaway and make this instead!
© Kitchen Sanctuary in partnership with the Vegetarian Society.
Ingredients
For the main mushrooms and veggies
- 2 small or 1 large red onion peeled and cut into wedges
- 2 tbsp olive oil
- Pinch of salt and pepper
- ½ head broccoli broken into florets
- 300g mixed mushrooms (we used chestnut, mini portobello and white button mushrooms)
- 1 courgette roughly chopped
- 1 red pepper deseeded and roughly chopped
- 1 yellow pepper deseeded and roughly chopped
- 125g fine asparagus tough stalks broken off
- Pinch of salt and pepper
- 130g unsalted cashew nuts
- 1 red chilli sliced
For the Asian-style sauce
- 1 tsp olive oil
- Pinch of salt and pepper
- 1 thumb-sized piece 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
To serve
- Boiled rice
- Fresh coriander
Method
- Preheat the oven to 200°C / gas mark 6. Arrange the red onion on a large baking tray, drizzle on ½ tsp of oil, sprinkle with salt and pepper and place in the oven for 10 minutes.
- Mix together the Asian-style sauce ingredients in a small bowl and put to one side. Remove the tray with the onions on from the oven, and add the broccoli, mushrooms, courgette, peppers and asparagus. Arrange in a single layer and drizzle on the remaining olive oil. Sprinkle on a pinch of salt and pepper and place back in the oven for 10 minutes.
- Remove the tray from the oven and drizzle the Asian-style sauce over the vegetables. Toss everything together, then sprinkle on the cashews and sliced chilli.
- Place back in the oven for a final 5-10 minutes until the sauce is bubbling and the vegetables are tender.
- Serve with coriander-flecked boiled rice.
Note: If you are watching your salt levels, use low-sodium salt. If looking to reduce the amount of sugar in this recipe, halve the amount of sweet chilli sauce, honey and brown sugar used in the sauce.