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
- ¼ cup vegetable stock (60g)
- 2 tablespoon toasted sesame oil
- ⅓ cup low sodium soy sauce, (75g)
- 1 tablespoon arrowroot powder (can sub cornstarch)
- 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, 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 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.
Video
Notes
Nutrition
Post originally published on 2/15/19 and updated to add video on 9/2/19.
Lacey Lane
I first made this recipe in preparation for Lent. I can see why this would be a good dish to help convert, or at least convince people, that vegetarian and vegan is viable and Delicious. I’ve made it a few times and realized I’ve never left a review.
I roast my cashews in the pan before cooking the other ingredients. I have to add extra because I can’t help but snack on them while I cook.
Larisha Bernard
haha love it!
Janine
I liked this recipe. I didn’t think that the chopped cashews added anything. You couldn’t taste them well with the other flavors it was just the texture. Next time I would leave them out and add carrots and mushrooms
Larisha Bernard
Thanks for your feedback
Jeff Theobald
Absolutely fantastic! Thank you so much and continue the great work. We will definitely be making this again and again.
Larisha Bernard
Yay!
Jackie
We decided to do a plant based diet this month. In my research to prepare, I came across your YouTube channel and I am hooked. This recipe surprised us, absolutely delicious!! 😋 Can’t wait to try more.
Larisha Bernard
So happy to hear that!
Frank Smith
This is so good. Cannot stop eating it and healthy to . I double the amount of Chili Garlic Sause. Yum! Just started Vegan this year and Andrew’s recipes are real helping the transition.
Larisha Bernard
So happy to hear that!
Aniyah
I made this with walnuts instead of cashews (silly mistake..) but it tasted just as good! This is also super filling! Thanks for sharing the recipe!
Larisha Bernard
So glad that you still enjoyed it!
Kim Mock
This was the first recipe of yours I tried, and it is absolutely delicious! all the different flavors are just incredible. This will become one of my regulars! Tonight, I’m making your black bean quinoa tacos and can’t wait to try more! Thank you and keep up the awesome work!
Larisha Bernard
So happy that you are enjoying the recipes!
Amy
My husband and I thought this was very good. We sautéed the garlic and broccoli in broth instead of oil. Next time we might add some crasins or pineapple for a little sweetness. Looking forward to trying more of your recipes.
Larisha Bernard
Glad you both liked it!
Stacey Mackowiak
This is a wonderful recipe. My teenage son said “it is fire! ”
Thanks for making me the cool mom who can impress my teenager with dinner.
So grateful for you.
Larisha Bernard
hahaha, i love this so much!
Linda Hall
Thanks so much for this recipe! Made it for the first time this weekend and it is so easy and delicious. I even had some of the leftovers for breakfast…cold…and still fantastic! This will make it into my regular rotation. Much appreciated.
Larisha Bernard
So glad it was a hit!
KM
I follow the recipe (other than using only 3/4 of a head of garlic) and this tasted terrible. I love the idea of using chickpeas and cashews together, its a great texture and I’ll use that in other recipes but I just can’t eat this. The garlic is disgustingly overpowering, I feel like I’m eating pure garlic with a hint of soy sauce. I checked half a dozen times to make sure I was reading “1 HEAD garlic” correctly and even watched the video because that quantity seemed insane, I should have trusted my instincts and just used a few cloves. Sorry but I don’t know how this could taste like anything other than pure garlic, why would you even use this much??? At least the chickpeas were cheap but the cashews were a bit expensive so its sad to see them go to waste.
Larisha Bernard
It’s unfortunate that you didn’t enjoy the recipe. As it is these ingredients are “in garlic sauce”, garlic would be a predominant flavor. I hope you make some other recipes that may be more suited to your tastes.
Gertrude Figgs
I made this for lunch today. I had all the ingredients and it came together quickly, I served with wavy noodles.
Larisha Bernard
Love it
Tynesha G
I had to come on to say what a wonderful recipe this is! I saw the video today, realized that I had all of the ingredients, and made it this evening. My daughter, who usually likes sweet dishes over savory ones… or so I thought… asked for a second bowl! I added soy curls for a little more texture and protein. Keep up the good work!
Larisha Bernard
So glad it’s a hit! We know how hard it is to please kids!
K Hen
Excellent! My husband is going meatless right now so this recipe has been great! Thank you!
Larisha Bernard
So glad to hear that
Erin
Great recipe weeknight recipe. Super easy and doesn’t take a lot of time.
Larisha Bernard
Glad you enjoyed!
N_JoyLife
This was absolutely delish!!! Didn’t feel like I was missing meat at all. I’m trying the taco meat w/walnuts next. Thanks for sharing!
Larisha Bernard
So happy to hear that and I hope you love the other just as much!
Its me
I love this meal, I forgot to add the corn starch to thicken it but it was still a great meal~ Thank you
Larisha Bernard
Glad you enjoyed it