Vegan Cashew & Bean Stir Fry
Serves 430 mins prep
A delightful and nutritious vegan stir fry featuring a mix of cannellini and pinto beans crisped to perfection, complemented by vibrant vegetables such as broccoli, red bell pepper, and snap peas, all coated in a flavorful Chinese-style sauce and garnished with cashews and green onions.
0 servings
What you need
Instructions
1. Drain, rinse, and pat beans very dry. 2. Toss with 1 tbsp arrowroot starch until lightly coated. 3. Heat avocado oil in a large pan or wok. 4. Add beans and cook for 4–6 minutes until golden and lightly crisp. 5. Remove and set aside. 6. In the same pan, add broccoli, peppers, carrots, and snap peas. 7. Stir fry 4–5 minutes until crisp-tender. 8. Whisk all sauce ingredients except the starch slurry. 9. Pour sauce into the pan with veggies and bring to a simmer. 10. Add the starch slurry and stir until the sauce thickens, becomes shiny, and coats the spoon. 11. Add the crispy beans back in. 12. Toss until everything is glossy and coated. 13. Stir in cashews and half the green onions. 14. Serve over Eden Soba Noodles and finish with sesame seeds and extra green onions.