Vegan Cashew "Chicken" Stir Fry | Dietitian Debbie Dishes

This vegan cashew “chicken” stir fry is super simple to whip up making it a great meal for busy weeknights.

2 tablespoons olive oil
8 cups chopped vegetables (red pepper, broccoli, cauliflower, carrots, purple cabbage)
1/2 chopped onion
1/3 cup reduced sodium soy sauce
3 tablespoons water
1 tablespoon sriracha
1 tablespoon cornstarch
1 teaspoon ginger paste or grated fresh ginger or 1/2 teaspoon ground ginger
2 cloves garlic, minced
2/3 cup unsalted cashews
8 oz. seitan “chicken” pieces (I used this product from Upton’s)
To Serve: cooked rice, cilantro, green onion

Add olive oil to a large, deep skillet or an enamel dutch oven. Stir in the chopped vegetables and onion and saute.
While the vegetables start to cook, whisk together soy sauce, water, sriracha, cornstarch, ginger, and garlic.
Once vegetables start to soften after about 7-8 minutes of cooking, stir in the sauce, cashews, and seitan “chicken”. Cook another 2-3 minutes until sauce has thickened and seitan “chicken” is hot.
Serve over cooked rice and sprinkle with chopped fresh cilantro and chopped green onion.

Nutrition information does not include rice.