Plant-Based
Veggie balls from Suzy Spoons in a creamy gravy made from blended cashews! Served on a bed of fluffy parsnip mash and with a side of fresh rocket leaves.
1. Soak the cashews
Soak cashew/nutritional yeast with 1 tbsp vinegar and 1 1/2 cups hot water. Set aside for 15 minutes.
2. Cook the parsnips
Peel and dice parsnips. Add to a saucepan and cover with water. Bring to the boil and simmer for 10-15 minutes, or until tender.
3. Cook the veggie balls
Heat a frypan over medium heat with 1 tbsp oil. Slice and add onion. Halve mushrooms. Add to pan and cook for 5 minutes until softened. Add veggie balls to pan.
4. Add the sauce
Blend soaked cashews with soaking liquid using a stick mixer until smooth. Pour into pan with veggie balls and simmer for 5 minutes.
5. Prepare the sides
Drain parsnips. Mash with a potato masher and season with salt and pepper.
6. Finish and plate
Divide parsnip mash and veggie balls among plates. Serve with a side of salad.Slice cucumber and wedge beetroot. Set aside with rocket leaves.
Notes
The blended cashew sauce may seem loose at first but as it heats up it will thicken.
Soak cashew/nutritional yeast with 1 tbsp vinegar and 1 1/2 cups hot water. Set aside for 15 minutes.
2. Cook the parsnips
Peel and dice parsnips. Add to a saucepan and cover with water. Bring to the boil and simmer for 10-15 minutes, or until tender.
3. Cook the veggie balls
Heat a frypan over medium heat with 1 tbsp oil. Slice and add onion. Halve mushrooms. Add to pan and cook for 5 minutes until softened. Add veggie balls to pan.
4. Add the sauce
Blend soaked cashews with soaking liquid using a stick mixer until smooth. Pour into pan with veggie balls and simmer for 5 minutes.
5. Prepare the sides
Drain parsnips. Mash with a potato masher and season with salt and pepper.
6. Finish and plate
Divide parsnip mash and veggie balls among plates. Serve with a side of salad.Slice cucumber and wedge beetroot. Set aside with rocket leaves.
Notes
The blended cashew sauce may seem loose at first but as it heats up it will thicken.
From your box
Cashew/nutritional yeast, 1 packet (80g)
Parsnips, 1kg
Brown onion, 1/2 *
Mushrooms, 1 punnet (200g)
Veggie balls, 1 packet
Lebanese cucumber, 1
Cooked beetroot, 1 packet
Rocket leaves, 1/2 bag (100g) *
From your pantry
Oil (for cooking), salt, pepper, white wine vinegar
Cashew/nutritional yeast, 1 packet (80g)
Parsnips, 1kg
Brown onion, 1/2 *
Mushrooms, 1 punnet (200g)
Veggie balls, 1 packet
Lebanese cucumber, 1
Cooked beetroot, 1 packet
Rocket leaves, 1/2 bag (100g) *
From your pantry
Oil (for cooking), salt, pepper, white wine vinegar
