YOUR SOLIN GENERATED RECIPE
Chickpea and Seitan Stir Fry with Broccoli and Cashew Sauce
Sautéed seitan and chickpeas tossed with crisp broccoli in a creamy ginger-cashew sauce, finished with a sprinkle of toasted sesame seeds.
INGREDIENTS
5.3 ounces Seitan, cubed
0.45 cup Canned Chickpeas, rinsed
1.5 cups Broccoli florets
0.75 tablespoon Cashew Butter
1 tablespoon Tamari
1 clove Garlic, minced
0.5 teaspoon Fresh Ginger, grated
PREPARATION
In a small bowl, whisk together the cashew butter, tamari, grated ginger, and minced garlic with two tablespoons of warm water until smooth.
Heat a non-stick skillet over medium-high heat and lightly coat with a small amount of water or oil spray if needed.
Add the cubed seitan to the pan and sauté for 4-5 minutes until the edges are lightly browned.
Add the broccoli florets and chickpeas to the skillet with a splash of water, then cover with a lid to steam for 3 minutes until the broccoli is bright green and tender-crisp.
Remove the lid and pour the cashew sauce over the mixture, stirring constantly for 1-2 minutes until the sauce thickens and coats all ingredients evenly.
Serve immediately, garnished with toasted sesame seeds if desired.