Garlic mushroom kiev, herby new potatos & garlic green beans

Updated at: Wed, 16 Aug 2023 23:52:15 GMT

Step 1

Pre-heat the oven to 200 degrees / 180 fan / gas mark 6

Step 2

Boil the cashews for 5 minutes in 300ml of boiling water to soften. Add the breadcrumbs to a mixing bowl along with half of the parsley, finely chopped, a tablespoon of olive oil and a pinch of salt and pepper. Set aside.

Step 3

Chop the new potatoes into halves or quarters so they’re evenly sized and place into a pan of boiling water, with a pinch of salt. Boil for 15 minutes until soft. To make the dressing for the new potatoes, zest and juice the lemon into a small bowl, finely chop the mint leaves and mix together with a tablespoon of olive oil and a pinch of pepper.

Step 4

Roughly chop 1 garlic clove and put into a blender. Drain the cashews and add to the blender along with the nutritional yeast. Then pour in half of the oatly cream. Blend until smooth, and stir through the remaining parsley.

Step 5

Next, place the mushrooms onto a roasting tray. Spoon the cashew sauce onto each mushroom then pile high with the breadcrumbs to cover the sauce. Place in the oven for 10-12 minutes until breadcrumbs are golden and the mushrooms are soft.

Step 6

Cut the ends off the green beans and finely chop the other garlic clove, fry both with a tablespoon of olive oil for 3-4 minutes on a medium heat. Once the potatoes are cooked, drain and toss them in the lemon dressing. Serve two mushrooms each, alongside the green beans and the herby new potatoes.

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Delicious

Easy

Go-to

Under 30 minutes