Ingredients

• ½  red onion, finely sliced
• 2 cloves garlic
• ½ small red chilli
• 50g oyster mushrooms
• ½ celeriac
• 1 carrot
• 1 leek
• 1 x 400g black beans
• 50ml white wine
• cashew cream
  • 33g cashew nuts
  • 166ml oat milk
  • Juice ¼ lemon
  • ½ tsp garlic powder
  • ½ tsp salt
• 225ml vegetable stock
• 50g spinach
• 1/3 tsp dried thyme
• ½ tsp salt, ½ tsp pepper
• 750g sweet potato, skin on
• 50ml oat milk
• 1 tbsp olive oil

Method

• Preheat oven to 180 degrees
• Make the cashew cream by putting all the ingredients in a blender and mix until smooth.  Set aside.
• Finely chop the onion, garlic and chilli.  Heat ½ tbsp of olive oil in a large pan on medium heat and cook the onion, garlic and chilli for 4-6 minutes, stirring regularly.
• Add the mushrooms, celeriac, carrot, leak and blackbeans along with some seasoning of salt and pepper and cover.  Let the vegetables sweat for 10 – 15 minutes until soft, stirring occasionally.
• Once the vegetables are cooked, add the cashew cream along with the vegetable stock, white wine, spinach and thyme and bring to the boil. Once boiling, reduce to a simmer and cook for 10-15 minutes until the sauce thickens.
• Meanwhile, cut the sweet potato into bitesize chunks and boil in water for 10 minutes until tender.  Drain and put them back into the saucepan, adding the 50ml oat milk and a little seasoning and mash until smooth.
• Put the vegetable mix into an oven proof dish and cover with the sweet potato.
• Cook for 20 minutes/ the vegetable mix is bubbling and the mash is browning, turning half way through in the motorhome.