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 usually can’t eat broccoli in such large amounts, but this was great! So easy and wholesome 🙂
So glad you’re enjoying it!
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.
That’s always the best when everyone loves it, so happy to hear!
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!
Love the idea of the toasted almonds, so happy to hear that you loved it
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.
So happy to hear that you enjoyed the dish!
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.
So happy it was a hit with the whole family! We know how hard kids can be to impress!
This was so delicious! Thank you. All your recipes are really great and has made my vegan journey so much easier.
We’re so glad to hear that!
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!
Love it! So glad to hear that it was a hit!