Asian Mushrooms with Cashews and Veggies

This spicy dish of Asian Mushrooms incorporates a rainbow of veggies! All cooked together on one tray in the oven. It totally hits the spot for a healthier takeout alternative.
This recipe was commissioned by the Vegetarian Society as part of #nationalvegetarianweek

My final recipe for Vegetarian Week!

I couldn't finish the week without coming up with some kind of Asian-inspired recipe - you know they're my favourite!

As with the previous two (Vegetarian Loaded Mexican Tortilla Pan and One Pot Garlic and Herb Spaghetti) we're again going with a one pot vegetarian meal - well actually this is more like a one-tray meal.

Piles of mushrooms, plus colourful veggies such as peppers, courgette, asparagus and broccoli are all baked together, then drizzled with a spicy garlic/soy/chilli/honey sauce and finished with toasted cashews.

You really won't miss the meat!!

–>If you’re interested in increasing your vegetarian meals, check out the National Vegetarian Week website and sign up to the newsletter to receive info on tips, competitions and recipes.<–

• Can I make it gluten free?
  • Yes! Replace the soy sauce with tamari. The other sauce ingredients, such as sweet chilli sauce and lemongrass paste are usually gluten free, but it's best to check the specific brand.
• Can I make it ahead?
  • Yes, you can prepare in the morning or the night before by chopping the veggies and placing them on the tray in advance, covered. The recipe calls for the onions to be cooked on their own for 10 minutes first, but if you chop them smaller, you can add them with the rest of the veg.
    You can also mix up the sauce in advance and cover. So it's just a case of baking and drizzling come tea time.
• What about leftovers?
  • Quickly cool, cover and refrigerate leftovers. They taste great cold the next day as part of a salad with some cous cous. You can reheat them, covered, in the oven at 170C/325F for around 10 minutes if you like, but the vegetables will be softer after reheating.
• Will it freeze?
  • It freezes ok, but the vegetables are a lot softer once defrosted and reheated. If I freeze any leftovers, I just use them to add into rice or a stir fry as an added extra, rather than a meal in itself.

The Asian Mushrooms with Cashews and Veggies Recipe:

Asian Mushrooms with Cashews and Veggies Recipe

By: Nicky Corbishley

This spicy dish of Asian Mushrooms incorporates a rainbow of veggies! All cooked together on one tray in the oven. It totally hits the spot for a healthier takeout alternative.

5 from 2 votes

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Dinner

Cuisine Asian

Servings 4

Calories 433 kcal

Ingredients

 

UK (metric)**Convert to US Measures**

• 2 small or one large red onion - peeled and cut into chunky wedges2 small or one large red onion - peeled and cut into chunky wedges
• 2 tbsp olive oil2 tbsp olive oil
• 1 pinch of salt and pepper1 pinch of salt and pepper
• ½ head of broccoli - broken into florets½ head of broccoli - broken into florets
• 300 g mixed mushrooms - we used chestnut, mini portabella and white button mushrooms300 g mixed mushrooms - we used chestnut, mini portabella and white button mushrooms
• 1 courgette - roughly chopped1 courgette - roughly chopped
• 1 red bell pepper - deseeded and roughly chopped1 red bell pepper - deseeded and roughly chopped
• 1 yellow bell pepper - deseeded and roughly chopped1 yellow bell pepper - deseeded and roughly chopped
• 125 g fine asparagus - tough stalks broken off125 g fine asparagus - tough stalks broken off
• 1 pinch of salt and pepper1 pinch of salt and pepper
• 130 g unsalted cashew nuts130 g unsalted cashew nuts
• 1 red chilli - sliced (I use Fresno chillies)1 red chilli - sliced (I use Fresno chillies)

Asian-style sauce:

• 1 tsp olive oil1 tsp olive oil
• 1 pinch of salt and pepper1 pinch of salt and pepper
• 1 thumb-sized piece of ginger - peeled and minced1 thumb-sized piece of ginger - peeled and minced
• 1 tbsp sweet chilli sauce1 tbsp sweet chilli sauce
• 2 tbsp honey2 tbsp honey
• 2 tbsp brown sugar2 tbsp brown sugar
• 3 tbsp reduced salt soy sauce3 tbsp reduced salt soy sauce
• 1 tsp lemongrass paste1 tsp lemongrass paste
• ½ tsp mirin½ tsp mirin
• ½ tsp vegetarian rice wine vinegar½ tsp vegetarian rice wine vinegar
• 2 tbsp water2 tbsp water

To serve:

• Boiled riceBoiled rice
• Fresh coriander (cilantro)Fresh coriander (cilantro)

INSTRUCTIONS

 

• Preheat the oven to 200C/400F 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.

Video

✎ Notes

• Can I make it gluten free?
  Yes! Replace the soy sauce with tamari. The other sauce ingredients, such as sweet chilli sauce and lemongrass paste are usually gluten free, but it's best to check the specific brand.
• Can I make it ahead?
  Yes, you can prepare in the morning or the night before by chopping the veggies and placing them on the tray in advance, covered. The recipe calls for the onions to be cooked on their own for 10 minutes first, but if you chop them smaller, you can add them with the rest of the veg.
  You can also mix up the sauce in advance and cover. So it's just a case of baking and drizzling come tea time.
• What about leftovers?
  Quickly cool, cover and refrigerate leftovers. They taste great cold the next day as part of a salad with some cous cous. You can reheat them, covered, in the oven at 170C/325F for around 10 minutes if you like, but the vegetables will be softer after reheating.
• Will it freeze?
  It freezes ok, but the vegetables are a lot softer once defrosted and reheated. If I freeze any leftovers, I just use them to add into rice or a stir fry as an added extra, rather than a meal in itself.

.

Nutritional information is per serving, excluding the serving suggestion of rice and coriander (cilantro).

Nutrition

Calories: 433kcalCarbohydrates: 50gProtein: 13gFat: 23gSaturated Fat: 3gSodium: 524mgPotassium: 1137mgFiber: 8gSugar: 27gVitamin A: 1905IUVitamin C: 191.2mgCalcium: 84mgIron: 4.6mg

Keywords easy dinner, one pot, quick vegetarian recipe, sheet pan, vegetables, vegetarian

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Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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