Broccoli Stir-Fry With Seitan And Cashews Recipe
🔪Prep Time: 10 minutes
👩🍳Cook Time: 20 minutes
1 cup jasmine rice
2 cups broccoli, stems peeled and diced, florets cut into bite-size pieces
½ cup tamari
2 tablespoons rice vinegar
2 tablespoons maple syrup
½ teaspoon ground ginger
¼ teaspoon garlic powder
1 red bell pepper, diced
2 tablespoons cornstarch or potato starch
¾ cup Pressure Cooker Thai Nuggets
½ cup raw cashews
1Add the rice to a medium saucepan and add 2 cups water. Bring to a boil, cover, turn down heat to low, and cook for 20 minutes or until water is absorbed and rice is tender.
2Meanwhile, add water to a medium saucepan with a steamer insert and bring to a boil. Add the broccoli to the insert and steam over boiling water for 5 minutes. Remove from steamer and set aside.
3In a small bowl, mix together the tamari, ¼ cup plus 2 tablespoons water, vinegar, syrup, ginger, and garlic powder.
4Add 1 tablespoon sauce mixture to a large skillet. Turn the heat up to medium high and add bell peppers. Sauté for 5 minutes. Add the broccoli and cook for 5 minutes. Push the vegetables to the side and add cornstarch to the liquid. Leaving on medium-high heat, stir for 1 minute. Mix all together and add seitan nuggets and cashews. Cook to heat through for about 3 minutes.
5Serve over the jasmine rice.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Hi! I’m jackie. Welcome to jackfruitful kitchen! I’m thrilled to be able to have a platform to share my favorite recipe creations and inspirations with you. I developed a love for cooking and fresh vegetables at a very young age while spending time in the kitchen with my parents, and it has only grown since then. My passion lies in creating beautiful and balanced food that is both healthy AND delicious. I love plant-based meals, cold-pressed juice, gluten-free baking, a good vegan cheese, and really great wine. When I’m not in the kitchen or working, I love to be with my friends and family, husband Clinton, and our 14 year old English Creme Golden Retriever, Brinkley. We are an extremely active family and like to fill our time with hiking, camping, skiing, scuba diving, cycling, and sailing. Our love for travel has taken us across the world, most recently to Southern France for our wedding in May. Traveling nurtures our souls and opens our eyes to new food, new wine, and new cultures. The name jackfruitful kitchen + blog came from a brainstorm sesh with my BFF Megan Ratcliff and was inspired by 4 different parts. My first name (Jackie) + one of my favorite ingredients for vegan cooking (Jackfruit) + the ability to be full and satisfied by eating clean, whole, plant-based food + the goal to live a more fruitful life! I hope that you enjoy my posts and find my recipes quite fruitful. ;) Cheers!