Vegan meals | Cashew satay cups | Gently Vegan
Cashew Satay Cups

Cashew Satay Cups

Easy vegan Cashew Satay Cups are a vegan meal thats quick and nutritious. Cashew Satay cups are a lower fat version of traditional satay using almond milk instead of coconut milk.

INGREDIENTS:

85 g rice noodles ( I used Organi organic rice noodles)
60g baby sweet corn
75g capsicum ( approx. 1/2 capsicum)
165g mushrooms (approx. 5 medium sized cup button)
50g snow peas (approx.10)

Sauce
2 tablespoons cashew spread ( I used macro)
1 tablespoon lemon juice
1 tablespoon soy
1/2 cup unsweetened almond milk (I used Califia Farms)
2 teaspoons hot chilli sauce
1 teaspoon coconut sugar ( you could use brown sugar)

Sesame seeds to serve (I used black ones)

TOOLS:

Fry pan
Steamer/steam pot

METHOD:

  1. Prepare rice noodles as per the packet instructions, place to one side.
  2. Prepare Cos lettuce cups, cut off bottom stalk, separate leaves, wash and lightly dry with a paper towel, place to one side ready for serving.
  3. Finely cut all vegetables and steam, I do this a vegetable at a time, even the mushrooms, each one is only a minute or two. This locks in maximum nutrition.
  4. As each vegetable is cooked place it in a bowl to one side, its all quite quick, and they keep each other warm each time you add a new vegetable.
  5. In a fry pan mix all sauce ingredients cashew spread, lemon juice, soy, almond milk, chilli sauce, coconut sugar.
  6. Stir over medium heat to mix ingredients, it will quickly bubble and thicken.
  7. Remove from heat.
  8. Mix in noodles and vegetables.
  9. Serve warm mix in cos lettuce cups.
  10. Sprinkle with sesame seeds to serve.

The almond milk makes this a lower fat version of traditional sauces which use coconut milk and I prefer the flavour. Its a good sized meal for two.

 

More Easy Vegan meals on Savoury Recipes.

Recipe by Catherine Carr 

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