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.
Oh my goodness. This was amazing. I doubled it because come on, haha. I absolutely love garlic (there is no such thing as too much in my world!) and this was fantastic. I’m sad it’s all gone. My husband is, too. I made it for the first time last night and once he was done eating, he said, “You can make this any time!” That’s his highest stamp of approval.
Love when dishes hit the spot for everyone! We often double this now because we always feel the same way!
I have made this recipe so many times and it is a solid for us! I’ve made it for friends and they have loved it enough to star following you!
Love that! Thank you so much for sharing. So glad you enjoyed it
I wonder if anyone has any suggestions of a different sauce that can be subbed for this recipe? I love all the ingredients but am not a fan of a strong garlic taste :/
Of course! We’ve made this with teriyaki and bbq sauce ourselves. It’s really a versatile dish that goes with a lot of delicious flavors
Use less garlic?
Thought it was a bit heavy on garlic so i added a tablespoon of honey at the end: success! kids inhaled their meal. Thanks!
Glad they enjoyed it. You can decrease the amount of cloves to your taste for the future 🙂
This was one of the easiest and BEST meals I have ever made. I literally felt like I was in a high class restaurant!
This is awesome! That’s exactly what we we’re aiming for with this recipe. Thank you so much for taking the time to share your feedback with us!
I’m neither an enthusiastic nor experienced cook. I work a lot and spending my limited free time in the kitchen is something I actively avoid. That said, I really enjoy good and good-for-you food with punchy flavors. I LOVED this. Easy to make, even for a relative novice or kitchen-hater like me, minimum dishes (lobbying for a dish-intensive rating factor for all recipes everywhere!), takeout quality flavor, and a nutritious balanced meal. Bonus: REALLY affordable. I chose to pair it with quinoa for the grain. Leftovers packed up beautifully for work. This one will be on rotation. Thank you, A&L! Your content makes life a little brighter and healthier decisions a little easier. That’s big.
Aww thank you for your kind words. We’re happy to hear we’re making things easier. That’s the goal <3
Made this today and have to admit I made 2 changes. I had no veggie broth so I used chicken broth. I’m not vegan but eat LOTS of vegetables. I added sweet potato to it and it worked. It was DELICIOUS! Sorry I adjusted it a bit but I watch your YouTube videos religiously. ✌🏽❤️
Thank you so much for giving our recipe a try! We truly appreciate your support!