Gluten-Free, Vegan, Serves 4
- 2 Cups Broccoli cut into small florets
- 1/4 Cup Onion minced
- 3 cloves Garlic minced
- 2 Cups Mushrooms sliced
- 1/4 tsp crushed Red Pepper flakes
- 2 tsp Ginger minced
- 1/4 Cup Vegetable Broth
- 1/2 Cup Carrots shredded
- 1/4 Cup Cashews
- 2 Tbsp Rice Wine Vinegar
- 1 Tbsp Coconut Sugar
- 2 Tbsp Coconut Amino
- 1 Tbsp Sesame Seeds
- 2 Tbsp Olive Oil
- 1 Tbsp Sesame Oil
Directions:
In a wok heat olive oil. Add in garlic, ginger, and onions. Cook until fragrant about 2-3 minutes. Next, add broccoli, mushrooms, carrots, and cashews. Let vegetables cook for 1-2 minutes stirring frequently. In a measuring cup combine all remaining ingredients except seeds. Mix seasoning well and add to vegetables. Continue to cook until vegetables are tender stirring constantly. Once vegetables are done remove from heat and top with sesame seed and green onion if you like.