Vegan Cashew "Chicken" Stir Fry

5 from 1 vote

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

Prep Time10

Cook Time20

Total Time30

Course: Entree

Cuisine: Vegan

Servings:

Calories: 326kcal

In a bowl, whisk together soy sauce, broth, cornstarch, maple syrup, ginger, and garlic. Set aside.

Add oil to a large, deep skillet or an enamel dutch oven. Add the chopped seitan and sauté until lightly browned, about 5-7 minutes. Transfer to a plate and set aside.
In the same pan, add the broccoli, red pepper, carrot, cabbage, and red onion. Sauté over high heat until softened, about 6-8 minutes. (You want them to be crisp-tender rather than limp so don't over cook here!)
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.

Don't like seitan? Substitute a 14 oz package of firm tofu that has been pressed and chopped into cubes OR 4 ounces of soy curls (rehydrate in water before use).
For high heat cooking like this stir fry, we usually reach for canola oil. However, you can use a different cooking oil if you prefer.
Feel free to use different vegetables based on what you have on hand. You want to use about 6 cups total of cut vegetables. Suggestions for other vegetables to include: zucchini, summer squash, green beans, and cauliflower.
If you don't have fresh ginger, you can also use 1 teaspoon of ginger paste or 1/2 teaspoon ground ginger.
Nutrition information is an estimate and does not include rice.