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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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You can buy broken or cashew pieces for this which are a lot cheaper then whole cashews and for this recipe they are more convenient. If you don't have panko, you can substitute with breadcrumbs. Ingredients:
1 vegetarian beef stock cube |
1 tablespoon vegetable oil or 1 tablespoon corn oil |
2 garlic cloves |
1 carrot, grated |
1 celery rib |
12 ounces cashew pieces |
1/2 teaspoon salt |
1 teaspoon ground black pepper |
1/2 cup white wine |
1/2 cup panko breadcrumbs |
Directions:
1. Heat the oil in the pan, add the garlic, salt and stock cube stirring for abount 1-2 minutes.
2. Add half the wine and dissolve the stock.
3. Add the carrot and chopped celery, cook for 5 minutes.
4. Add the cashews and remaining wine. Heat for 10 minutes. Stir in the panko or breadcrumbs.
5. Taste the mixture before adding the salt and pepper. Adjust these to your taste.
6. Bake in oven at 325F for 30 minutes.
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