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Crunchy Cashew Casserole

I.am.Vegetarian's picture
Ingredients
For making sauce
  Sunflower oil 1 Tablespoon
  Onion 1 , peeled, finely chopped
  Cashew pieces 3 Ounce (75 Gram)
  Chopped mixed vegetables 12 Ounce (350 Gram, Carrots, Sprouts, Parsnips)
  Shredded cabbage 8 Ounce (225 Gram, Winter Variety)
  Flour 1 Ounce (25 Gram)
  Rosemary 1 Teaspoon
  Sage 1 Teaspoon
  Onion stock 1 Pint (600 Milliliter)
  Shoyu 1 Tablespoon
  Salt To Taste
  Black pepper To Taste
For the topping
  Cashew pieces 3 Ounce, ground (75 Gram)
  Whole meal flour 1 Ounce (25 Gram)
  Medium oatmeal 2 Ounce (50 Gram)
  Sunflower oil 3 Tablespoon
Directions

GETTING READY
1. Set the oven to gas mark 5, 375°F (190°C) and heat it.

MAKING
2. Take a saucepan, heat the oil and fry the onion for about 3 minutes, stir in cashew pieces and toast them lightly.
3. Stir in vegetables and saute for 5 minutes.
4. Sprinkle flour and cook for another minute.
5. Stir in herbs, shoyu, and stock and boil the mixture.
6. Simmer for another 15 minutes.
7. Season the mixture to taste.
8. Make the topping by combining the ingredients and rub in the oil.
9. Add the cooked sauce into a lightly oiled ovenproof dish and spoon the topping over it.
10. Bake for about 20-25 minutes.

SERVING
11. Serve the crunchy cashew casserole with chicken.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cashew
Interest: 
Everyday, Healthy
Cook Time: 
45 Minutes

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