Paksoistamppot with roasted cashew nuts

Name: paksoistamppot with roasted cashew nuts
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kg floury potatoes peeled and in pieces; 2 bushes pak choi; 75 g unsalted cashew nuts coarsely chopped; teaspoon paprika mild; 125 ml soya cuisine pack of 250 ml; 100 g young mature cheese (organic), in cubes; 1 bag bunch onion (3 pieces), in rings

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).

Ingredients

Kitchen Stuff

puree tamper

Directions

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.
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.
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.