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:
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