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Cameron Houser
Paksoistamppot with roasted cashew nuts
A tasty recipe. The vegetarian main course contains the following ingredients: crumbly potatoes (peeled and in pieces), bok choy, unsalted cashew nuts (coarsely chopped), paprika powder (mild), soya cuisine (packet of 250 ml), young mature cheese ((organic), diced) , spring onion ((3 pieces) and in rings).
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Ingredients
Directions
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Peel the potatoes and cut into equal pieces. Boil the potatoes in water with salt in 20 minutes until done. Cut the stalks and leaf of the bok choy into narrow strips.
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Roast the cashew nuts light brown in a frying pan without oil or butter. Put the paprika powder through and let cool on a plate. Heat the soya cuisine on low heat in a saucepan.
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Drain the potatoes and stamp with the puree masher and soya cuisine to a smooth puree. Scoop the cheese, bok choy and pepper and salt through. Heat the stew for another few minutes on low heat. Mix the cashew nuts with the spring onions and sprinkle over the paksoistamppot.
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Nutrition
575Calories
Sodium18% DV425mg
Fat35% DV23g
Protein40% DV20g
Carbs24% DV71g
Fiber36% DV9g
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