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!
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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
- cornstarch or 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 cornstarch 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
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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 cornstarch (can sub arrowroot powder)
- 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, cornstarch, 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.
Notes
Video
Nutrition
Post originally published on 2/15/19 and updated to add video on 9/2/19.
I was hesitant of chickpeas as the main protein in this recipe, but once the sauce glazed over and developed the flavors I became a believer! I cooked it over medium heat after the original recipe times to crisp up the chickpeas; while it didn’t crisp up the chickpeas per se, it did firm them up and make the stir fry more cohesive. It is so so so good over brown jasmine rice!
so glad you enjoy it!
This was soo good!! I roasted the broccoli first to add a little more texture. It’s going into my regular rotation!
yay!
I’m giving you a five-star because I really like your website and other recipes I’ve made…but this recipe was way too salty for us!. I’m not sure what I did wrong but it was pure salt! so much that I have to put a whole can of coconut milk to make it better. For the hot sauce I use Gochugan and since I didn’t have vegetable broth I use a quarter of a cup of water as indicated with one teaspoon of “better than bouillon” vegetable concentrated ( I really think that was the problem), but I. never buy broth in a box. I used low sodium Tamari I think 1/3 of a cup is s lot!..but I used it because I didn’t want to change the recipe that much…..so what did I do wrong 😞? 😭
Hi! It definitely sounds like the bouillon cube was it. Most bouillon concentrate should be 8oz (or 1 cup) of water for 1 tsp of concentrate. And then you would have added 1/4 of that (or just made 1/4 of the batch (so 1/4 cup of water to 1/4 tsp of concentrate). Essentially instead of adding 175mg of sodium with the concentrate, you added 700mg, which you can see would be a huge difference. The low sodium tamari vs soy sauce isn’t a big difference so I don’t think it has to do with that. Definitely try it again! If you happen to keep miso on hand, you can whisk a little of that together with some hot water to give a similar umami taste since you don’t keep stock on hand. Hope this helps
I made this for a meal prep for this week and it might not last that long! It’s that good.
haha i love that!
It was perfect ~ delicious! Thank you so much 🙂
Yay!
I loved the taste of the broccoli in this recipe, but I used canned chickpeas and I just hate the texture of them, especially since they are not cooked long in this recipe. I will have to try it again with some that I pressure cook. With the cashews and the chickpeas, the texture was not my favorite and it felt a little dry. I will doctor up my leftovers and see what I can do differently. I will definitely use the broccoli portion of the recipe again though and maybe use black beans instead? You guys are making the transition to plant based so much easier with the ease of your recipes. Thank you!
Sorry you didn’t enjoy it overall
This was the first time I ever tried a vegan recipe (I’m not a vegan) and it is SO GOOD! Thank you for sharing such a delicious recipe that’s kinda fun to cook. I’m making it for the 3rd time tonight.
Yay! Love that you’re enjoying it Kristen