SuperValu offer February 2023 - page 27 *

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SuperValu offer  - Sales products - oyster mushrooms, butternut squash, parsley, pears, oysters, cheese, milk, oat milk, capers, cloves, spice, garlic powder, mustard, soy sauce, salsa, extra virgin olive oil, olive oil, cashew cream, cashews, nuts, lemon juice, Sure. Page 27.
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Scroll through this SuperValu leaflet valid from - to - to see the latest deals. On 32 pages of the current offer, you will find the best deals from the Supermarkets category. This SuperValu leaflet offers discounts on more than 223 products, making sure you get the best deal on the things you buy! If you want to save on your next shopping trip to SuperValu, don't forget to look through the entire leaflet from page 1 to page 32. On the current page you will find promotions on butternut squash, capers, cashews, extra virgin olive oil, milk, mustard, soy sauce; however, this leaflet from SuperValu offers many other discounts on goods like basmati rice, coconut milk, garlic, lentils, red onions. If you want to shop smart and save on your next shopping trip to SuperValu, don’t miss the latest leafletr full of amazing prices and wonderful discounts. Come back to My Leaflet every day to make sure you don’t miss out on great promotions offered by your favourite retailers.

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Have a Vegan New Year! Creamy Mushroom Stuffed Squash with Zingy Salsa Verde Serves: 2 | Prep: 45 mins | Cook: 55 mins Ingredients: 1 medium butternut squash - 1kg 250g mushrooms of choice (our favourite are oyster mushrooms) 3 cloves of garlic 2 tbsp tamari or soy sauce 3 tbsp oil Cashew Cream 60g cashew nuts 200ml oat milk (or milk of your choice) Juice ½ lemon 3/4 tsp garlic powder Salsa Verde 1 small bunch flat-leaf parsley (20g) 1 tbsp mint leaves (20g) 3 tbsp capers 1 garlic clove 1 tsp Dijon mustard Juice ½ lemon 70ml extra virgin olive oil ½ tsp salt Herbed Crust 50g breadcrumbs 50g vegan cheese Method: 1. Preheat the oven to 200°C. Cover the cashew nuts in boiling water and leave to sit for 5-10 mins. 2. Cut the squash in half lengthwise. Place the two halves, flesh side facing up, on a baking tray and drizzle with 1 tbsp of oil and a pinch of salt. Bake for 30 mins. 3. Heat a wide-bottomed non-stick pan on high heat. Peel and finely dice the garlic. Slice the mushrooms into bite-sized pieces. Add 2 tbsp of oil to the pan along with the mushrooms and a pinch of salt. Cook for 5 mins, stirring occasionally until the mushrooms start to reduce and brown. 4. Add the garlic and cook for another 2 mins. Add the tamari/soy sauce and mix well. Remove from the heat. 5. Drain the cashew nuts and rinse. Add to a blender along with the rest of the ingredients for the cashew cream and blend until smooth. 6. Add the cream to the mushrooms a little at a time until you get a really rich creamy mix. Taste and adjust the seasoning to your liking. 7. For the salsa verde, chop the parsley, mint, capers, and garlic together, making sure to leave a little texture. Add to a bowl and whisk with the mustard, lemon juice, olive oil and salt. Taste and adjust the seasoning. 8. For the herbed crust, grate the vegan cheese and mix it with 4 tbsp of the salsa verde and the breadcrumbs. 9. Divide the mushroom mixture between the 2 squash halves, cover with the herbed cheesy breadcrumbs, and put them back in the oven for another 10 mins. 10. Remove from the oven, drizzle over the salsa verde and enjoy! SHOP IN-STORE I ONLINE I MOBILE Prices correct at time of print. €1.09 SuperValu Butternut Squash 1pce Dave & Steve The Happy Pear IT WELL FEEL GOOD LIVE HELTER Be www. www. Happy REAL FOOD | JANUARY 2023 | 27

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