Creamy Cashew Crunchy Veggie Stir-Fry

3 - Dinner, 5 - FarmOne - Mushrooms, Main

Difficulty: Easy Servings: 2 Source:

Ingredients

1 cup of raw cashews

1 tablespoon coconut oil

1-inc h of ginger freshly grated

1 leek thinly sliced

1 large carrot grated

2 cups of button mushrooms chopped

1/2 medium white cabbage thinly sliced

2 tablespoons Liquid Braggs aminos

1 teaspoon sesame seed oil

1 cup of broccoli florets

Directions

Preheat your oven to 350 degrees.

Spread raw cashews on a large tray and roast for 8 minutes, stirring nuts at the halfway mark.

Remove the cashews from the oven and set aside.

In a large skillet, heat coconut oil over medium. Stir in fresh ginger and leeks and cook for 3 minutes.

Add in broccoli, carrots, mushrooms, and cabbage and cook for about 10 minutes, until cabbage is tender, and most of the liquid has evaporated, stirring frequently.

Pour in the liquid aminos and sesame seed oil, and continue to cook for another minute or two, until evenly disbursed.

Remove stir-fry from the heat and toss in roasted cashews.