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Vegetable Bake with Cashew Nut Crust
Nb persons: 1
Yield:
Preparation time:
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1 tsp | olive oil |
1 clove | garlic |
2 oz | onion, chopped |
1 | courgette |
3 oz | sweetcorn |
1 tsp | plain flour |
1 pinch | mixed herbs |
2 tbs | breadcrumbs |
½ | red pepper |
1 tbsp | cashew nuts |
1 tsp | vegetable stock powder |
2 oz | canned chickpeas |
1 serving | mixed salad leaves |
1. Preheat the oven to 190°C (375°F) or gas mark 5.
2. Gently fry the garlic, onion, courgette and corn in the olive oil.
3. Mix the flour with half a cup of cold water and add the stock powder to it.
4. Pour the mix over the vegetable mixture, add the herbs and chickpeas and cook on a medium heat for about 15 minutes or until the sauce thickens and reduces.
5. Crush the cashews and mix them with the breadcrumbs.
6. Pour the vegetable mix into an ovenproof baking dish and top with the breadcrumb and cashew mixture.
7. Bake in the oven for 10 minutes until the breadcrumbs are golden brown.
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