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.
