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
- 2 tablespoon toasted sesame oil
- 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
- 2 tablespoon olive oil
- 1 head garlic, minced
- 1 head broccoli (approximately 4 cups- stems and florets okay)
- 1 cup unsalted roasted cashews, chopped
- 1 can chickpeas, drained
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.
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
Tywana
I first saw this recipe on Andrew’s YT channel” The Nard dog” and boiiiiiii let me tell you!!! My socks were blown OFF 💨 I made it for myself as I’m the only vegan in our home now. Blown away!! Second time I made it, my son asked what was smelling so good and I told him, he asked to try some and he was blown away also. Two for two, right!! LOL!! Third time I made it, I made sure nobody was home lol. I am not ashamed to say I ate it ALL myself for lunch and dinner lol. Now I’m making it again per my son request and I’m sharing, I guess……The recipe incorporates two of my favorite ingredients…chickpeas and cashews, yummy!! The umami flavor profile is top tier, chef’s kiss 💋 This one will always be in rotation in my kitchen!! Thank you and many blessings 🫶🏽 to you and the family!!
Larisha Bernard
So happy to hear this Tywana! We make this recipe so much and we love when people enjoy it as much as we do!
Jaimey
Dude, my partner saw your TikTok video of this one and shared with me. Excited to try this and also to have discovered your other recipes!
Larisha Bernard
We hope you love everything!
Odulia
I’ve given up on cooking vegan meals several times just because the ingredients are foreign and intimidating. Your recipe gives me hope! It was so easy to follow, ingredients I could manage/find and was so tasty without compromise.
Definitely going to try more of your recipies! THANK YOU!!
Larisha Bernard
So happy you are finding joy in our recipes!
Maddie O'Brien
I saw your video for this recipe on TikTok last week and saved it. I made this tonight and it was delicious! I followed the recipe and instructions exactly, except for the garlic chili sauce – I didn’t have any so I used a little Sriracha. My husband had two bowls. This was simple and easy to make but so flavorful and satisfying!
Larisha Bernard
Love it! So glad you both enjoyed it!
Karen
I’m not vegan, however I made this recipe last night just as listed. It was divine and will mark this as one of my faves!
Larisha Bernard
So glad that you enjoyed it!
Kathryn
Hi, I am wondering if this recipe takes an entire head of garlic (as listed in the ingredients), or just one clove?
Larisha Bernard
The entire head (bulb)
Harrington
Oh Lordy! What a deeply flavored, quick, and easy recipe. My mouth is so happy! This dish is in the 45 RPM rotation, not the 33. First time using sesame oil and I now understand what a difference it makes in a dish. I’m sold!
Just don’t do as I did and be too lazy to go to the market for the low sodium soy sauce. Definitely need to use that. I added sweet chili sauce to the sauce part of the recipe because that’s what I had. Used it at the table, too, as a topper. Helped to knock back the inadvertent saltiness. Thanks for a great recipe.
Larisha Bernard
So happy you enjoyed this one!
Meg
LOVED this recipe! I was a little worried that the sesame oil would overpower so used just under the recipe amount, and I used the chickpea liquid instead of stock just out of efficiency/laziness. But it worked! Topped with scallions & toasted sesame seeds and it was a hit with my 8-yr old and the adults. Thank you!
Larisha Bernard
So happy you loved it!
Charles
Absolutely loved this one! I will make this often!
Larisha Bernard
Glad to hear that!
Steve Jones
This looks really good, but most of the listed ingredients have amounts only, but not what they are:
1 cup chopped
1 can drained
1 head broccoli florets (approximately 4 cups of broccoli florets)
1 head garlic, minced
¼ cup + 2 tbsp
⅓ cup make sure it’s gluten free if needed
1 tablespoon (can sub cornstarch)
½-1 teaspoon *optional
Larisha Bernard
I’m not sure why you are not seeing the ingredients. Our version looks fine on our end. Have you tried another browser?
AJ
Hey! I initially came across this dish on your YouTube channel and now I use this recipe every couple of weeks. It’s a healthy nutritious game changer for our weekday dinners!
Many thanks.
Larisha Bernard
Awesome, glad you enjoy so much!
Miz Janice
I absolutely Love this dish! I made it the first time with regular soy sauce. Whew, salty! Second time, I added less soy sauce, and made up the difference with water. Much better. I’ll try it again with the low sodium soy. I might give coconut aminos a try. Definitely will be making this again and again. Love your YT channel!
LarishaBernard
So glad that you tried again and loved it so much
Katrina Hennings
This was so delicious and filling! Even my non-vegan husband said it was really good and went for seconds.😃 I was shocked and SO happy I made a delicious vegan meal my husband and even my picky 5 yr old like it. He even approved for this meal to be in our regular weekly rotation meals. 🙌🏼 I’m so thankful for your recipes, excited to try new ones and enjoy cooking vegan food again. Thank you!!🤗
LarishaBernard
Love it! It’s so great when it’s a winning recipe the whole family enjoys