Vegan Laksa style recipe- Baked Butternut Squash and Cashew Nut

This vegan laksa style recipe is satisfying and tasty. With all of the flavour, but less ‘soupy’ than a traditional laksa, its the perfect meal for a cold, dark night. Other vegan recipes for a winter’s night here. 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- I like to use organic cashew nuts
• 1 lime 

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! 

And for a sweet treat, how about this vegan scone recipe or these delicious vegan chocolate cupcakes?

More recipe ideas here.