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Vegetable Bake with Cashew Nut Crust

Vegetable Bake with Cashew Nut Crust Categories: vegetarian
Nb persons: 1
Yield:
Preparation time:
Total time:
Source:

    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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