Everybody needs a go-to recipe for those busy days and this stir-fry is the perfect candidate. Broccoli, carrot, red bell pepper, and other vegetables are stir-fried in coconut oil with toasted cashews until tender. They're coated in a thick, sticky sauce that's spicy, sweet, and gingery. Making this dish takes only a moment of your time before it's time to dig in!

Toasted Cashew Stir-Fry [Vegan]



For the Stir Fry Sauce:

  • 1 cup vegetable broth
  • 3 tablespoons coconut aminos
  • 2 tablespoons agave nectar
  • 1 tablespoon sesame oil
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon sriracha
  • 1/2 teaspoon ground ginger
  • A pinch of black pepper
  • 2 teaspoons corn starch

For the Stir Fry:

  • 1 cup raw cashews
  • 1 tablespoon coconut oil
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1 medium carrot, sliced
  • 1/2 red bell pepper, sliced
  • 2 cups broccoli florets
  • A handful of snow peas
  • 2 spring onions, chopped plus more for garnish
  • Sesame seeds, for garnish
  • Fresh cilantro, for garnish


To Make the Sauce:

  1. Whisk together all ingredients in a medium bowl. Set aside.

To Make the Stir Fry:

  1. In a small skillet over medium heat, toast the raw cashews. This only takes a minute, so watch and stir, as needed, so they don't burn.
  2. Remove from heat when the cashews are fragrant and have a bit of color to them. Transfer to a medium bowl and set aside.
  3. Melt coconut oil in tje skillet. Add onion, garlic, and carrot. Sauté for a couple of minutes.
  4. Add red pepper, cashews, and the stir fry sauce. When sauce begins to simmer, add the broccoli. Simmer on low for another couple of minutes, until soft.
  5. Add snow peas and spring onions. Simmer for another minute or two and then remove from heat.
  6. Serve over rice. Garnish with spring onions, sesame seeds, and fresh cilantro.