Vegan Laksa recipe- Baked Butternut Squash and Cashew Nut

Vegan Laksa recipe- Baked Butternut Squash and Cashew Nut
Vegan Laska recipe ingredients

This vegan laksa recipe is satisfying and tasty. A perfect meal for a cold, dark night. Serves 2.

You Will Need:

  • A blender
  • 2 sticks of lemongrass- outer layer removed
  • 3 cloves of garlic peeled
  • 10cm piece of fresh ginger 
  • 1 red or green chilli (extra to make it hotter!) 
  • 2 spring onions trimmed
  • half a bunch of fresh coriander
  • 200ml of half fat coconut milk 
  • 600ml vegetable stock 
  • half a tablespoon of white wine vinegar and soy sauce
  • 200g of brown basmati rice 
  •  750g chopped butternut squash (approx 3cm cubes)
  • 1 tablespoon sesame oil 
  • 1 tablespoon of cashew nuts
  • 1 lime 
vegan laksa

Method:

  1. Preheat the oven to 180C/350F/ gas 4
  2. Make a paste by adding the lemongrass, garlic, ginger, spring onions, chilli, coriander (save a little for serving), coconut milk, white wine vinegar and soy sauce in a blender and blend until smooth. 
  3. In a ovenproof casserole pan, add the rice and stock to the pan. 
  4. Massage the butternut squash in the paste and add to the pan also.  Distribute it evenly in the rice and drizzle with the sesame oil.
  5. Bake for 40 minutes. * check regularly that the rice is not drying out. Add a little more stock if needed.
  6. Add the cashew nuts and cook for an additional 10 minutes. Check that the rice is cooked at this point. If it is not, cook for an additional 10 minutes.
  7. Season to taste. Serve with lime wedges and some sprinkled chopped coriander. 

Serve with some steamed green beans. Eat and enjoy! 

For more eating in ideas click here, and for eating out click here.



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