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
In Collections
Alternative recipes
Vegan Mushroom Masala with Chilli and Turmeric
25min
Red Lentil, Kale and Rosemary Pasta
30min
Cashew Cheese Pasta with Broccoli
40min
Spiced Potato Salad with Herb Yoghurt, Watercress and Peas
45min
Sweet and Sour Tofu with Un-fried Rice
2h 5min
Wholemeal Spaghetti with Lentil and Carrot Cream Sauce
45min
Vegetable Salad and Lentil Stew; Vegan Chocolate Mousse
45min
Pasta with Brussels Sprouts, Toasted Hazelnuts and Brown Sage Butter
1h 20 min
Black-eyed Bean Stew with Vegetables
2 godz. 10 min
Vegetarian Chilli
35 min
Sun-dried Tomato Pesto Lasagne; Limoncello Sorbet
12h 20min
Tagliatelle with Pea Pesto and Poached Eggs
30min