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.
- Serving Size: 1/4 recipe
- Calories: 391 kcals
- Sugar: 10.5 g
- Sodium: 825 mg
- Fat: 19.5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16.5 g
- Trans Fat: 0 g
- Carbohydrates: 32.5 g
- Fiber: 5.5 g
- Protein: 24.5 g
- Cholesterol: 0 mg