Vegetarian Cashew Noodle Bake Recipe

Name: Vegetarian Cashew Noodle Bake
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Cuisine: Fusion
Ingredients: 125 g Mooz Butter Garlic & Herbes; 100 g Celery; 150 g Spring Onion (Kandychi Path); 125 g White Shimeji Mushroom (Anabe); 250 ml Coco Mama Coconut Milk; 200 g Livyor Raw Sunflower Seeds

Fusion cuisine

About this recipe

A hearty and satisfying casserole featuring crunchy cashews, tender noodles, and a creamy mushroom sauce, perfect for a vegetarian dinner.

Ingredients

125 g Mooz Butter Garlic & Herbes
100 g Celery
150 g Spring Onion (Kandychi Path)
125 g White Shimeji Mushroom (Anabe)
250 ml Coco Mama Coconut Milk
200 g Livyor Raw Sunflower Seeds

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a casserole dish.
2. Heat 2 tablespoons of Mooz Butter Garlic & Herbes in a skillet over medium heat. Add 1 cup of chopped celery, 1/4 cup of chopped spring onion, and 1 cup of sliced white shimeji mushrooms. Sauté for 5-7 minutes until softened.
3. In a large mixing bowl, combine the sautéed vegetables and 1 can of Coco Mama Coconut Milk. Mix well to combine.
4. Transfer the mixture to the prepared casserole dish and spread evenly. Sprinkle 1/4 cup of raw sunflower seeds over the top for added crunch.
5. Bake in the preheated oven for 30 minutes, or until the casserole is bubbling and the top is golden brown.
6. Let the casserole cool for a few minutes before serving. Enjoy your vegetarian noodle bake!