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Cashew Satay Spiralized Vegetable Stir-Fry
[Vegan, Gluten-Free]

LC By: Lindsay Cotter

Author Bio

Lindsay Cotter from Cotter Crunch is a gluten-free nutrition specialist and wife to a former... Read More

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Cashew Satay Spiralized Vegetable Stir-Fry [Vegan, Gluten-Free]

164

Dairy Free

Spice things up with this cashew satay spiralized vegetable stir-fry! Spiralized zucchini is tossed with cabbage in a creamy, spicy, and sweet satay sauce. It is easy to make, packed with nutrients, and ready in just 20 minutes!

Ingredients You Need for Cashew Satay Spiralized Vegetable Stir-Fry [Vegan, Gluten-Free]

2-3 zucchini and/or yellow squash, spiralized into noodles
2 handfuls of chopped napa cabbage, plus more if you want more vegetables
1 shallot or 2-3 tablespoons chopped red onion
1 tablespoon sesame oil
2-3 tablespoons creamy cashew butter or tahini
1/2-1 teaspoon red chili flakes
2 tablespoons tamari (add more if you like it salty)
1 teaspoon agave nectar
1 teaspoon garlic, minced
1/4 teaspoon Chinese five-spice powder
A dash of sea salt
Black pepper, to taste

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How to Prepare Cashew Satay Spiralized Vegetable Stir-Fry [Vegan, Gluten-Free]

Spiralize your zucchini and squash. Clean and dry. Chop your cabbage and red onion.
Heat a wok or skillet to medium-high or high and add in your cashew butter (make sure it's smooth and melted or creamy), sesame oil, tamari, garlic, and chili flakes.
Mix all together.
Toss in your vegetables and remaining ingredients and seasoning and spices.
Stir-fry all together for a few minutes until vegetables are cooked and coated, but not soggy.
Remove and garnish with more chili flakes and black pepper if desired.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.