Cashew & Veggie Stirfry

SERVES 2

READY IN 20 MINUTES

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You can’t beat a good stir fry, especially not this Crunchy Cashew and Veggie Stirfry! The epic dressing transforms veggies, it’s so quick and super simple. Served with quinoa instead of rice to mix it up and also because it adds some extra plant protein. Get making!

The Recipe

Ingredients

2 portobello mushrooms, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 handful of kale, sliced
20g of cashews, toasted

Dressing:
2 tbsp of tamari
2 tbsp of sesame oil
1 tbsp of grated ginger
2 crushed garlic cloves
1 tbsp of maple syrup

100g quinoa
1 red chilli, sliced
2 spring onions, chopped

Directions

Rinse the quinoa and cook as per pack instruction.

Place a tbsp of sesame oil in a large pan of wok. Add the mushrooms and peppers and sauté for 5 minutes.

Whisk the dressing together. pour over the veg. Cook for 8 mins then add the kale and cook for a few mins until it wilts.

Serve on top of the quinoa with the cashews, spring onions and chilli.