Tasty Tuesday … Vegan Cashew Nut Stir-Fry

17 comments
Cooking, Photography, Tasty Tuesday ..., Uncategorized, Vegan Dishes, Vegetarian Cooking

Here’s a quick, easy and healthy stir-fry you can whip up in no time at all. It’s probably faster than picking up to-go food or waiting for a delivery to arrive on your doorstep. Just remember to put on the rice before you heat up your wok. The vegetables for this dish are flexible, so use what you like and have sitting around! The days of running to the store for something I don’t have are positively over. Substitutions have shown me how flexible and forgiving most recipes really are.

Vegan Cashew Nut Stir-Fry

  • a splash of quality vegetable oil (I use almond oil0
  • 3 to 4 cloves of garlic, peeled and minced
  • 2 to 3 cups sliced mushrooms (shiitakes are nice, but any others will work)
  • 1 14 oz. package of extra firm tofu, pressed and cut into small cubes
  • 1 onion, coarsely chopped
  • 1 cup sliced bell peppers, red and yellow are nice
  • 1 small bunch of asparagus, cleaned, ends broken off and cut into bitesize pieces
  • 2 to 3 tablespoons of vegetarian mushroom stir-fry sauce
  • 1 tablespoon soy sauce (reduced sodium is fine)
  • 1 tablespoon vegetable bouillon base or a bouillon cube
  • a splash of hot sauce if desired would be good also
  • 1 cup of roasted cashew nuts
  • 1/2 cup sliced scallions
  • a little chopped cilantro or Thai basil if you have some on hand

Heat your wok or heavy deep bottomed pan over a high flame.
When hot add a splash vegetable oil.
Now add the onion, garlic, the mushrooms and tofu.
Stir-fry until everything is fragrant and starts to brown a little.

Add the sliced peppers to the wok and cook for a couple of minutes.

Add the sliced asparagus to the pan and continue to stir-fry the veggies until crisp-tender.

In a small bowl mix the stir-fry sauce, soy sauce, bouillon base or cube and hot sauce.
Pour this over the veggies and stir until the sauce is distributed throughout the vegetables.
Continue to cook until everything’s piping hot and the vegetables are still fairly firm.

At the last moment add the sliced scallions, cashew nuts and cilantro or basil.

Stir and fry for another minute or three and then take it off the heat.
It’s quite good alongside some jasmine rice or perhaps some kind of Asian noodles.
We had the leftovers for breakfast this morning and they were tasty!
🙂

 

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My passions in life are vegetarian cooking, gardening, photography, writing, good books, traveling and nature. Thanks for stopping by, Sabine

17 thoughts on “Tasty Tuesday … Vegan Cashew Nut Stir-Fry”

  1. Sounds really good, Sabine! I’m anxious for all the spring vegetables. In fact, I have 3lbs of asparagus in the refrigerator right now. Have a great week!

    Liked by 1 person

    • I bought a bunch of asparagus too and we’ve been eating it roasted. I’m going to plant some lettuce starts this week and have a few tomatoes sitting in my sunny window. Happy spring and enjoy your asparagus! 🙋‍♀️

      Liked by 1 person

  2. This looks colorful and tasty Sabine … the peppers are so good for you. I’ve never used a wok but you make it sound effortless for your stir fry meals.

    Liked by 2 people

  3. Looks and sounds yummy, Sabine. You are right about not being able to just run to the market for a missing ingredient. I have found that I have a new appreciation for the calm pace and the creativity of cooking during the pandemic. I do make a weekly menu (that I often don’t follow) and usually do pick-up at the market (although often not everything on my order is fulfilled) but there is a lot of “Oh, I can use this since I don’t have that” that goes on in my kitchen.

    Liked by 1 person

    • Same here, LuAnne! Creativity and flexibility have become my best new friends when it comes to cooking. I’ve never done the grocery pick-up! Somehow I just can’t give up going to the store, but I wear a N95 mask and go with a list during the least busy times. Plus I’m always happy to check in with my favorite people who work at the places where I shop.

      Liked by 1 person

      • Yes, and have passed the two week waiting period. I still mask and distance but I will go inside the market now. 🙂 I had a pretty intense reaction to the second one followed by the onset of spring allergies. Thus, I have been absent from blogging for a few weeks. So good to be back. Thanks for asking.

        Liked by 1 person

      • Oh! Which vaccine did you get? Both of us got the Pfizer vaccine. My husband is past his two-week waiting period and had no real reaction other than a little tiredness and a sore arm. My arm hurt for about a day and I hope it’ll be the same for shot # 2. I’m glad you’re back and feeling better! 😊

        Liked by 1 person

      • My husband and I got the Pfizer vaccines on the same day. Neither of us had a reaction to the first one. He didn’t to the second one either, but I sure did. I don’t know why it was so rough on me but I am sure glad I had it!

        Liked by 1 person

      • I read somewhere that woman get a more severe reaction than men. Either way, I’m ready to feel a little less vulnerable when I’m out. We still mask up and keep our distance from others. Oregon has a statewide mask mandate which I appreciate, especially in helping keep frontline workers safe.

        Liked by 1 person

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