Peanut-Free Cashew Vegetable Stir-Fry

This vibrant vegan stir-fry is a weeknight dinner hero, bringing together crisp-tender broccoli, sweet bell peppers, and snappy snap peas in a glossy garlic-ginger sauce that's savory, slightly sweet, and completely peanut-free thanks to toasted cashews standing in for the classic nut crunch. Everything comes together in one hot pan in under 30 minutes, making it perfect for busy evenings when you want something fast, colorful, and genuinely nourishing. Beyond being delicious, this stir-fry is a nutritional powerhouse. The rainbow of vegetables delivers fiber, vitamin C, and antioxidants, while the cashews contribute healthy fats, plant protein, and a satisfying crunch. Served over fluffy rice and tossed in a soy-ginger-garlic sauce, this dish proves that plant-based cooking can be both quick and deeply satisfying, whether you're a longtime vegan or simply looking to add more meatless meals to your rotation.

Ingredients

• 1.5 cupsjasmine rice, uncooked
• 2.25 cupswater, for cooking rice
• 0.75 cupraw cashews
• 2 cupsbroccoli florets
• 1 largered bell pepper, sliced into strips
• 1 largeyellow bell pepper, sliced into strips
• 1.5 cupssnap peas, trimmed
• 4 clovesgarlic, minced
• 1.5 tablespoonsfresh ginger, minced
• 3 stalksgreen onions, sliced, whites and greens separated
• 4 tablespoonssoy sauce
• 1 tablespoonrice vinegar
• 1 tablespoonmaple syrup
• 1 tablespooncornstarch
• 0.5 cupvegetable broth
• 1 teaspoontoasted sesame oil
• 3 tablespoonsNeutral cooking oil, divided, such as avocado or vegetable oil
• 0.5 teaspoonred pepper flakes, optional, for heat
• 1 teaspoonsesame seeds, optional, for garnish

Method

No instructions listed.