Looking for a quick and nutritious meal that doesn’t skimp on flavor? This Gluten-Free Veggie Stir-Fry with Cashew Sauce is your answer. It’s packed with vibrant vegetables and coated in a rich, creamy sauce that will satisfy your taste buds and give you the energy you need.
This recipe is perfect for busy weeknights when you want something easy yet wholesome. The combination of fresh vegetables and the nutty cashew sauce creates a delightful contrast that makes every bite enjoyable. Plus, it’s gluten free, making it suitable for a variety of dietary needs.
Whether you’re a seasoned cook or just starting out, this stir-fry is simple to whip up and can be customized to include your favorite veggies. Don’t be surprised if it becomes a regular on your dinner rotation!
Delicious Gluten-Free Vegetable Stir-Fry
This veggie stir-fry features crisp-tender vegetables sautéed to perfection, all enveloped in a luscious cashew sauce. It’s not only gluten free but also a delightful blend of savory, nutty, and fresh flavors that will keep you coming back for more.
Ingredients
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, julienned
- 1 zucchini, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup roasted cashews
- 1/4 cup cashew butter
- 2 tablespoons soy sauce or tamari (for gluten free)
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Prepare the Sauce: In a bowl, whisk together cashew butter, soy sauce, maple syrup, rice vinegar, and a splash of water until smooth. Set aside.
- Sauté the Vegetables: In a large skillet or wok, heat olive oil over medium-high heat. Add garlic and ginger, and sauté for about 1 minute until fragrant. Add the bell pepper, broccoli, snap peas, carrot, and zucchini. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
- Combine: Pour the cashew sauce over the sautéed vegetables. Toss to coat everything evenly and cook for an additional 2-3 minutes until heated through.
- Serve: Remove from heat, sprinkle with roasted cashews, and season with salt and pepper to taste. Serve over cooked rice or quinoa for a complete meal.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4
- Calories: 350kcal
- Fat: 20g
- Protein: 10g
- Carbohydrates: 30g
