Chickpea, Cashew & Broccoli with Garlic Sauce Skillet
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!
Course Main Course
Keyword dairy free chinese food, dairy free dinner, dairy free main course, dairy free recipes
Start to prepare your rice, quinoa, or noodles if serving with this dish.
In a small bowl, whisk together 1/4 cup sesame oil, soy sauce, arrowroot powder, and optional garlic chili sauce. *Add in 1/2 tsp for a little heat or 1 tsp for a bit more.
In a cast iron skillet over medium heat, add in 2 tbsp 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.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Does not include nutritional values for what you serve dish over (rice, quinoa, etc)