This Chickpea, Cashew & Broccoli with Garlic Sauce Skillet is made in one skillet, completely dairy free (and vegan) and made in under 20 minutes. You’ll be drooling over the smell and the taste will have you make this Chinese takeout inspired food over and over again!
When you are trying to figure out what to have for dinner where you have any type of food allergy or preference, it feels like every single time all you can think of are meals that contain said food allergy. When you are dairy free, that means many time you are thinking of things that have dairy in them. Thankfully, this Chickpea, Cashew & Broccoli with Garlic Sauce Skillet contains no animal products at all.
That means that this Chickpea, Cashew & Broccoli with Garlic Sauce Skillet is:
- Dairy Free
- Egg Free
- Vegan/Plant Based
It’s an absolutely delicious, Asian inspired meal. It resembles a dairy free Chinese takeout type of dish that is absolutely delicious any time you are craving food to go. Even better, you don’t have to wait 45 minutes for the delivery, this is ready in just about 20 minutes and all made in just one skillet.
What ingredients do you need to make this Chickpea, Cashew & Broccoli with Garlic Sauce Skillet?
One of the best parts about this Chickpea, Cashew & Broccoli with Garlic Sauce Skillet is that you only need 7 ingredients and the entire meal will blow you away. It’s so dang delicious. The ingredients that you need to make this dairy free Asian dish are:
- roasted cashews
- chickpeas
- broccoli
- garlic
- sesame oil
- low sodium soy sauce
- arrowroot powder
- Optional: Garlic Chili Sauce
- Serve over: Rice, Quinoa, or Noodles
How do you make this Chickpea, Cashew & Broccoli with Garlic Sauce Skillet?
In order to make this Chickpea, Cashew & Broccoli with Garlic Sauce Skillet, you’re going to start by whisking together the soy sauce, some of the sesame oil and arrowroot powder together. If using the optional garlic chili sauce, stir it together in this sauce. Then add the remaining oil to a skillet over medium high. We prefer using our cast iron skillet for this recipe. Add in the minced garlic and sauté for one minute.
Next, add in the broccoli and sauce and stir together. Cook for 8 minutes, stirring occasionally. Add in the cashews and chickpeas and cook for another 3-7 minutes or until broccoli is the preferred texture you want. (Less for broccoli with a slight crunch, more for broccoli that is softer)
Serve Chickpea, Cashew & Broccoli with Garlic Sauce Skillet over rice, Chinese noodles, or quinoa.
Do I have to use soy sauce?
Whether you are allergic to soy or just avoiding it, there may be many reasons that you do not want to use soy sauce in this Chickpea, Cashew & Broccoli with Garlic Sauce Skillet. You can easily swap with coconut aminos.
You can also use tamari sauce if you don’t mind soybeans, but want something different or gluten free.
Can I make this Top 8 Allergy Friendly?
Besides the soy sauce described above, the only other top allergen in this dish is the cashews.
You could swap for another nut depending on your allergy or even sunflower seeds. Another option you have if to omit completely and top with sesame seeds at the end.
What are other dairy free/vegan dinner ideas?
If you love this easy dairy free Asian inspired dinner recipe, you may be wondering what other dairy free dinner ideas we have. Here are some ideas we have (all are vegan):
- Dairy Free Taco Casserole
- Dairy Free Pizza
- Vegan Italian Meatballs
- Dairy Free Alfredo
- Dairy Free Nachos
- Easy Dairy Free Spinach & Walnut Pesto
Pin this Chickpea, Cashew & Broccoli with Garlic Sauce Skillet for later:
Chickpea, Cashew & Broccoli with Garlic Sauce Skillet
Ingredients
- ¼ cup vegetable stock (60g)
- 2 tablespoon toasted sesame oil
- ⅓ cup low sodium soy sauce, (75g)
- 1 tablespoon arrowroot powder (can sub cornstarch)
- ½-1 teaspoon garlic chili sauce *optional
- 2 tablespoon olive oil
- 1 head garlic, minced
- 1 head broccoli (approximately 4 cups- stems and florets okay)
- 1 cup unsalted roasted cashews, chopped (115g)
- 15 oz chickpeas, drained (250g)
Serve Over
- cooked rice, quinoa, noodles
Instructions
- Start to prepare your rice, quinoa, or noodles if serving with this dish.
- In a small bowl, whisk together vegetable stock, sesame oil, soy sauce, arrowroot powder, and optional garlic chili sauce. *Add in ½ teaspoon for a little heat or 1 teaspoon for a bit more.
- In a cast iron skillet over medium heat, add in 2 tablespoon of olive oil. Add in minced garlic and saute for 1 minute. Careful not to burn.
- Add in the broccoli and sauce and combine. Turn heat down to medium low.
- Cover and Cook for 8 minutes. Stirring occasionally so broccoli doesn't stick to the bottom. *If needed turn down heat a bit or add a splash of vegetable broth.
- Add in the chopped cashews and chickpeas and stir together.
- Cover and cook for an additional 3-7 minutes. *If you prefer a bit of a crunch with your broccoli cook for shorter, or softer broccoli cook longer.
- Remove from heat and serve over rice or other optional dish.
Video
Notes
Nutrition
Post originally published on 2/15/19 and updated to add video on 9/2/19.
KKey
I really like this recipe and it’s one of a few vegan recipes my family enjoys. I had to cut the saltiness with a bit of maple syrup and will use half the soy sauce the next time. We love the heat from the chili garlic sauce. Slowly but surely they will hopefully embrace this lifestyle. Thank you!
LarishaBernard
Love it! So glad to hear that it was a hit!
Kristen
Do you think I could sub broth for most of the sesame oil? Trying really hard to cook with limited oil, but I really want to try this.
LarishaBernard
Yes of course, maybe toast up some sesame seeds for a slight hint of that nuttiness you’ll loose from the oil
Kristen
I just made this with broth subbed for most the oil (I used about a teaspoon of sesame oil in the sauce) and I sauteed the garlic in a little water instead of oil. I also used only 1/2 a cup of cashews to cut down the calories. It turned out really good, if a little salty (that’s on me, I didn’t have low sodium soy sauce so I had to use regular). I think I will make up some more broccoli to have with the leftovers which I would add from the star next time. Thanks for the recipe!
LarishaBernard
Glad you enjoyed it!
Celeste
I absolutely LOVE this recipe. Husband and kids like it with rice while I prefer it with tofu noodles. When I take leftovers for work lunch the next day, everyone asks what delicious meal I’m enjoying. Pretty sure we have this at least twice a month.
LarishaBernard
You all sound like us! We make this so often! Happy you’re enjoying it
Virtuous
This is literally my go to quick meal and I can’t even tell you how many times I have made this and shared with friends. So easy and SO SO GOOD!
LarishaBernard
So happy you’re enjoying
Tricia
Refreshing page of excellent dairy free meals that are not only fun to make but delicious. Keep up the great work love you’re page and will continue to try new recipes you post. 🌱💚
LarishaBernard
So glad that you enjoyed it! Thanks for your kind words
Sue
This was very good. I added onion and mushrooms! Thanks for this recipe.
Renee S.
My God! It doesn’t get much easier than this! So delicious, so filling, so everything Im hoping for in good easy eats…period. Thanks for all the great recipes. You are truly saving my vegan life! Blessings!
LarishaBernard
We’re so happy to hear that you enjoyed the recipe! Thank you for leaving a review!
Donnita
Thanks for this recipe! I’ve never thought to use chickpeas like this. It was fantastic! I did add some duck sauce to add a bit of sweetness and it was phenomenal.
LarishaBernard
So glad to hear that you enjoyed the recipe! Thanks for taking time to leave a review!
courtney ayres
This was so easy and so delicious! Definitely in the rotation now.
LarishaBernard
So happy to hear that you liked it. We appreciate you taking the time to leave a review.
shen
Made this today! So yummy!
LarishaBernard
So happy to hear that you liked it! Thanks so much for taking the time to leave a review, we appreciate that!
Nicky
This was my first of MANY recipes I plan to cook from your site. It was simple, quick, and delicious. I’m still thinking about that broccoli 2 hours later! This weekend my 5 yo and I plan to tackle the chocolate babka . Cant wait!
LarishaCampbell
We are so excited to hear that. Thank you for taking the time to leave a review, we really appreciate it! We can’t wait to hear what you think about the babka
LS
This is truly helpful recipe, thanks.
Linnea
Fantastic! This will be in the regular rotation from now on, but with slightly less soysauce, slightly more chili and slightly more water!
LarishaCampbell
Thank you so much for your comment! We are so happy that you like it and have found a way to make it perfect for your tastebuds!
Elyse
Made this tonight. So good and perhaps more importantly, so easy! I love the minimal amount of dishes used! My 3 year old is enjoying it as well, so I guess that means it’s a keeper. 🙂 Thanks so much for the great recipe!
LarishaCampbell
You rock! Thank you for sharing it with us! We are so thrilled that you loved our dish! And definitely anything that the 3yo likes is a winner around here too! 😉
Sue
Enjoyed I love any vegan recipe that I can cook in one pot so Thank You! It was a bit salty for my taste so next time I will sub half the soy sauce with water. I used half a bulb of garlic as it was a really big one. It was my first time making a garlic sauce and I loved it. Actually, the whole family did. Score!
LarishaCampbell
You completely just made my day! Thank you for taking the time to reach out and comment. I’m so glad that the whole family loved the dish!
Josh
This is delicious. I would probably just reduce the amount of time to cook next time, since I like a bit more crunch to my broccoli.
LarishaBernard
Glad you enjoyed!