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
- 1 cup unsalted roasted cashews, chopped
- 1 can chickpeas, drained
- 1 head broccoli florets (approximatley 4 cups of broccoli florets)
- 1 head garlic, minced
- ¼ cup sesame oil , + 2 tbsp
- ⅓ cup low sodium soy sauce, make sure it’s gluten free if needed
- 1 tablespoon arrowroot powder (can sub cornstarch)
- ½-1 teaspoon garlic chili sauce *optional
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 ¼ cup 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 sesame oil.
- Add in minced garlic and saute for 1 minute.
- 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
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
Post originally published on 2/15/19 and updated to add video on 9/2/19.
André
Thanks for sharing such appealing recipes. I am trying this out soon, can I skip entirely the cornstarch (or any other kind of flour?)
LarishaBernard
if you skip it the sauce won’t thicken. You could use flour or arrowroot powder
Lindzey
OMG! This recipe just gave the Chinese restaurants in my area a run for their money. My favorite dish is broccoli with cashews. I was going to order it today but instead I decided to try this recipe. I didn’t add chickpeas but I added onions, tofu, and mushrooms and OMG! Sooo good. I ate it with brown rice. It’s a very healthy and filling meal. It’s such a satisfying feeling being able to make your favorite dishes. Thank you both so much. Your recipes are bringing me a lot of joy. Take care.
LarishaBernard
Wow, such a compliment, thank you so much for sharing
Derrick
I saw someone make this on YouTube, and I had to try it. I’m not great at cooking but this is the best thing I’ve ever cooked! Seriously! If I went to a restaurant and ordered this I’d be happy. I wonder if there are more single skillet dishes on this page.
LarishaBernard
So glad you loved the recipe so much Derrick! We do have other one pot meals on our site. You can find them here: https://makeitdairyfree.com/category/one-pot-meals/
Leatha
This was amazing! I’m making it again tonight! Thanks Leatha 🙂
LarishaBernard
Yay! Love to hear that
Darren
This looks like a great recipe, I came here via the Andrew Bernard ‘what I eat in a day’ video. I’m thinking of making some Shan tofu ahead of time and incorporating into this dish instead of whole chickpeas. Cheers, Darren
LarishaBernard
Sounds wonderful, enjoy Darren!
Juliet H.
This has, quickly, become a go-to at least once a week in our house. The textures, flavors and healthiness of this meal are just so danged good. And simple. I almost always have these ingredients lying around ;). Thank you for all that you do!
LarishaBernard
So happy to hear that you’re loving it so much!
Jenna
I really liked this! It was easy to make. I will make it again & use a bit more chili sauce next time. Perhaps add some carrots for color. I added some sugar snap peas and fresh green beans, which was quite tasty. Thanks!
LarishaBernard
So happy that you enjoyed it!
Tish
My daughter requests this meal almost weekly! It’s amazing!
LarishaBernard
So happy to hear that
Alexandra
This is the second recipe I made from your YouTube channel and just like the first one (the vegan sweet potato hash), it’s a big hit! Easy and quick to make, and simply delicious! Color me a fan!
LarishaBernard
So glad that you are loving the recipes!
Andy
Love this recipe – just made it.. always trying one or two new ones a week and this one is a keeper – thanks so much!! Will be investigating your site thoroughly :o)
LarishaBernard
So glad you enjoyed it! Hope you find more you love
Athena
I usually can’t eat broccoli in such large amounts, but this was great! So easy and wholesome 🙂
LarishaBernard
So glad you’re enjoying it!
Sarah
This is the first recipe I made from your YouTube channel. This dish was enjoyed by toddlers and adults-we all loved it! Thank you for sharing.
LarishaBernard
That’s always the best when everyone loves it, so happy to hear!
Meera
I’ve really enjoyed this meal with some rice. I used raw almonds (which I toasted before I began making the dish) because I didn’t have unsalted cashews. It’s great! It’s also incredible to make and store for a quick whip-up on another day. Thank you so much for this recipe!
LarishaBernard
Love the idea of the toasted almonds, so happy to hear that you loved it
Amanda
I randomly came across your recipes on YouTube which led me to your site. I made this dish last night. It is “chef kiss” magnifique! Absolutely loved it. I will definitely be making this again and trying different variations.
LarishaBernard
So happy to hear that you enjoyed the dish!
Kristen C.
Loved this recipe! Had all the ingredients already which made it so easy. I added some minced ginger and red pepper so good! Thanks for inspiring me to make more delicious meals for the family! I get stuck with the same meal ideas and this was great! Kids approved 3 & 5 and non-vegan husband.
LarishaBernard
So happy it was a hit with the whole family! We know how hard kids can be to impress!
Deborah
This was so delicious! Thank you. All your recipes are really great and has made my vegan journey so much easier.
LarishaBernard
We’re so glad to hear that!