Cashew, Mushroom and Chestnut Sausages with Root Veg Mash and Chilli Sauce

Cashew Nuts

• 150 g cashew nuts
• water, for soaking

Chilli Sauce

• 1 garlic clove
• 1 red chilli, halved
• 120 g onions, quartered
• 60 g carrot, cut in pieces (2 cm)
• 20 g olive oil
• 2 tsp ground cumin
• 25 g light brown sugar
• ½ vegetable stock cube (for 0.5 l), crumbled (see tip)
  of ½ tsp vegetable stock paste, homemade
• 30 g cider vinegar
• 30 g chipotle paste
• 150 g water
• 1 tsp fine sea salt, plus extra to taste
• 5 g freshly squeezed lemon juice, or to taste

Cashew, Mushroom and Chestnut Sausages

• 15 g chia seeds
• 50 g water
• 125 g chestnut mushrooms
• 100 g wholemeal bread, vegan, torn in pieces
• 150 g firm tofu, cut in pieces
• 125 g cooked chestnuts, peeled
• 50 g red onion, quartered
• 60 g carrot, cut in pieces (2 cm)
• 1 red chilli, halved
• 8 sprigs fresh thyme, leaves only
• 1 lemon, finely grated zest and 15 g juice
• 25 g vegan cheese, grated
• 20 g tamari
  of light soy sauce

Root Veg Mash

• 400 g parsnips, peeled, diced (2 cm)
• 400 g sweet potatoes, peeled, diced (3 cm)
• 100 g carrots, diced (2 cm)
• 1000 g water
• 250 g frozen peas
• 1 tsp fine sea salt
• 1 pinch ground black pepper
• ½ lemon, freshly squeezed juice only
• 15 g olive oil