Sticky Asian-style mushrooms with cashews and veggies

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!

  • Serves 4

  • Preparation 10 mins

  • Cooking 25 mins

© Kitchen Sanctuary in partnership with the Vegetarian Society.

Sticky Asian-style mushrooms with cashews and veggies
  • Dairy-Free

  • Egg-Free

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

Watch the recipe being made here:

How to make Sticky Asian Style Mushrooms with Cashews and Veggies

Method

  1. 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.
  2. 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.
  3. 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.
  4. Place back in the oven for a final 5-10 minutes until the sauce is bubbling and the vegetables are tender.
  5. 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.

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