Compatible versions
Cashew Nuts and Vegetables in Peanut Butter Sauce with Rice
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 400 g carrots, unpeeled, cut in pieces (4 cm)
- 1550 g water
- 250 g jasmine rice
- 200 g fresh mushrooms, halved
- 150 g broccoli, cut in florets
- 1 garlic clove
- 20 g vegetable oil
- 100 g peanut butter
- 10 g sugar
- 30 g soy sauce
- 10 g sesame oil
- ½ tsp ground black pepper
- 150 g red peppers, thinly sliced (approx. 0.5 cm x 5 cm)
- 50 g spring onions, cut in pieces (3 cm)
- 150 g roasted cashew nuts, salted
- Nutrition
- per 1 portion
- Calories
- 3159.9 kJ / 755.2 kcal
- Protein
- 20.5 g
- Carbohydrates
- 88.1 g
- Fat
- 38.9 g
- Saturated Fat
- 6.9 g
- Fibre
- 8.8 g
- Sodium
- 762.5 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Vegan Mushroom Masala with Chilli and Turmeric
25 Min
Vegetarian Chilli
35 Min
Sun-dried Tomato Pesto Lasagne
1u. 25min
Sweet and Sour Tofu with Un-fried Rice
2 Std. 5 Min
Vegan Chickpea and Mushroom Stew
30 Min
Crispy Korean Tofu
1 Std. 20 Min
Vegan Paella with Smoked Tofu
25 Min
Vietnamese-style Vegetable Stew with Rice
40 Min
Quick Vegetable Sauté and Peanut Sauce
30 Min
Vegan Lentil Lasagne
2u. 20min
Red Lentil, Kale and Rosemary Pasta
30 Min
Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil
30 Min