We’re trying to eat more plant-based meals. We’re not going 100% vegan, but we’re not ruling it out, either. The couple over at makeitdairyfree.com have some really great vegan & gluten-free meals.

    Andrew Bernard

    Ingredients

    • Preparation: 45 min
    • Cooking: 15 min
    • Ready in: 1 h

    Instructions

    1. Start to prepare your rice, quinoa, or noodles
    2. 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.
    3. In a cast iron skillet over medium heat, add in 2 tablespoon of olive oil. Add in minced garlic and sauté for 1 minute. Careful not to burn.
    4. Add in broccoli stems, saute for a minute or two to let them soften up
    5. Add in the broccoli florets and sauce and combine. Turn heat down to medium low.
    6. 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.
    7. Add in the chopped cashews and chickpeas and stir together.
    8. 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.
    9. Remove from heat and serve over rice or other optional dish.

    Notes