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.
Very good. I already know some vegan cooking from a long time ago. Wow how things have changed. So easy and tasty. I used bragging cause it’s all I had. Next time I’ll use the low sodium. My brother absolutely 💯 loved it. He wants more. Next, Falafels.
If you only have regular, you can dilute with 1/3 water. Hope this helps for the future. So glad you enjoyed overall, hope you love the falafals as much
This was so good!! I made it exactly as written (well, maybe more garlic). My husband who is a meat eater loved it as well.
Love that! (Never too much garlic!)
Yummy! Made this today and was very pleased with the dish. Followed the instructions almost exactly with just a few minor changes: I skipped the veggie broth and used water instead to avoid over-salting, I added Sriracha instead of garlic-chili sauce (didn’t have any on hand) and I added the cashews just a couple of minutes before turning off the stove because I was concerned they’d lose some of their crispiness otherwise. The broccoli was al dente, the flavors well-married and the chickpeas and cashews added different flavors and textures. Thumbs up on this recipe – thank you!
Glad you enjoyed!
This is one of my favourite dishes ever. It’s so delicious. Also tastes great cold, btw. Which is probably the reason why we never have any leftovers, they never make it into the fridge.
HAHA, we started doubling the recipe when we make it for that reason!
Somehow I made it very salty, maybe my broth was too strong.. call me nuts but I offered our kids to stir in some pieces of pineapple to compensate for the salt 😉
I doubled the recipe with 2 broccoli, twice the sauce etc. Next time I would use less chickpeas because now the ration was slightly off I their favor.
Will however make it again, thank you for sharing it! Thanks from Brussels
I don’t think pineapple in this is crazy at all. We do use low sodium broth and soy sauce, so maybe if yours was regular it could be why. Glad it was enjoyed overall!
I made this for the family tonight. Didn’t have garbanzos so subbed cannellini and it was yummy! I also splashed some orange juice in for extra liquid.
Great idea!
Love this dish. Comes together easily. Flavor definitely reminded me of a Chinese take out dish I’ve had before. But like that take out dish, the flavor seemed to be missing something for me. And through some experimentation, I think I found that something—acid! So I added a little splash of rice vinegar and it brought the third dimension I was looking for. Bookmarking this as a favorite recipe and adding to the regular rotation!
Thanks for your feedback!
Easy, quick and delicious!
we will definitely keep this in circulation! the broccoli-chickpea-nut combo is a successful combination of textures!
Flavorful! Hits the spot!
So glad you enjoyed it!
Delish! The only addition I made was some maple syrup and fresh ginger. TJ’s ks for the great recipe, Andrew!
You’re so welcome