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+ servings

Creamy Cashew Crunchy Veggie Stir-Fry

Kimberly Snyder
4.75 from 4 votes
Servings 2

Ingredients
  

  • 1 cup of raw cashews
  • 1 Tbs. coconut oil
  • 1- inch of ginger freshly grated
  • 1 leek thinly sliced
  • 1 large carrot grated
  • 2 cups of button mushrooms chopped
  • ½ medium white cabbage thinly sliced
  • 2 Tbs. Liquid Braggs aminos
  • 1 tsp. sesame seed oil
  • 1 cup of broccoli florets

Instructions
 

  • Preheat your oven to 350 degrees.
  • Spread raw cashews on a large tray and roast for 8 minutes, stirring nuts at the halfway mark.
  • Remove the cashews from the oven and set aside.
  • In a large skillet, heat coconut oil over medium. Stir in fresh ginger and leeks and cook for 3 minutes.
  • Add in broccoli, carrots, mushrooms, and cabbage and cook for about 10 minutes, until cabbage is tender, and most of the liquid has evaporated, stirring frequently.
  • Pour in the liquid aminos and sesame seed oil, and continue to cook for another minute or two, until evenly disbursed.
  • Remove stir-fry from the heat and toss in roasted cashews.
  • Serve on your favorite plate and enjoy!
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