The combination of rich tomato sauce, meaty mushrooms, creamy cashew cheese, and chickpeas is just so tasty, you're going to love it! The recipe looks way more complicated than it actually is. It’s essentially a really good tomato sauce (which is also an amazing pizza or pasta sauce), cashew cheese (just blending) and some gorgeous field mushrooms and chickpeas added to a pan and baked.

Mushroom, Cashew Cheese, and Chickpea Bake [Vegan]

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Serves

3

Cooking Time

45

Ingredients

To Make the Tomato Sauce:

  • 1 onion roughly chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic sliced
  • 8 organic tomatoes roughly chopped
  • Splash water to loosen if needed
  • 2 tablespoons tomato purée
  • 6 sundried tomatoes – chopped
  • 4 organic red peppers or 2 roast peppers in a jar
  • 1 teaspoon sea Salt
  • Big twist black Pepper
  • Pinch red chili flakes (optional)

To Make the Cashew Cheese:

  • 1 cup cashews (soaked for at least 1 hour)
  • 1/4 cup water
  • 3 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 2 cloves garlic (optional)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • Pinch Himalayan salt and black pepper

To Make the Mushrooms:

  • 1 can organic chickpeas – drained
  • 6 field mushrooms – stalks removed
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Preparation

To Make the Tomato Sauce:

  1. Add the olive oil and onion to a large frying pan and heat over a medium heat. Fry for approximately 8-10 minutes until soft and browning.
  2. Char-grill the peppers on a griddle pan (high heat) for approximately 10 minutes turning frequently until nice and charred on both sides. Set aside and when they are cool chop quite finely.
  3. Add the garlic and stir for another few minutes, then add in the chopped tomatoes. Add a splash of water, the tomato purée, sundried tomatoes, and the roast peppers then simmer for 10 minutes. Season with salt, pepper and chilli flakes.

To Make the Cashew Cheese:

  1. Add all the ingredients to your food processor then blend until smooth and creamy.

To Make the Mushrooms:

  1. You can either make in individual portions of 1 – 2 mushrooms (depending on the size of the mushrooms and your trays) or make one large tray bake.
  2. Firstly, add a layer the of the chickpeas to the base then spoon on some tomato mix.
  3. Add the mushrooms and press down a little. Spoon 1-2 tablespoons of the cashew cheese onto the each of the mushrooms and spread over the surface.
  4. Finally, add all the remaining tomato sauce over the top of the mushrooms and then roast for 45 minutes on a medium heat.
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