Need some vegetarian stir fry ideas? This Easy Healthy Vegetarian Stir Fry with coconut cashew cream sauce is a simple and quick vegan friendly dinner! It’s sure to become your new favorite meal!
PIN Easy Healthy Vegetarian Stir Fry
(originally posted in 2014. Photos updated 2018)
SO the day has finally come.
Remember how I teased you guys last week with coconut Cashew Cream Sauce, and hinted (and by that I mean straight up told) you that there would be a recipe using it coming up.
Well, exactly 1 week and 1 day later (but who is counting right?) the day has arrived.
And it’s on a FRIDAY. Which makes it even BETTAH.
Before I even natter on at you about what’s in this healthy stir fry recipe, I have to share a fact with you.
There’s a problem among many food bloggers that I like to call “We-have-to-develop-new-recipes-every-day-that-we-never-have-time-to-go-back-and-re-eat-our-favorite-recipe-creations.” It truly is a travesty.
Some days I just want to go back and re-eat a grated raw cauliflower detox salad or a Raw Summer Roll Salad (yes, I love salads okay?) but then I remember that I can’t have, you know, nothing new to feed to ya’ll.
HOW-EV-ER, this vegetarian stir fry? I made it 3 times in 2 DAYS…and it was NOT for development purposes. I literally took 3 days off making anything new so that I could eat this.
Ova and ova and ova.
So, I’ll just let that little factoid speak for itself. This Easy healthy vegetarian stir fry is SO GOOD.
Let’s talk about noodleys now. Actually no, there isn’t a lot to say about noodles. They’re made of rice, they’re long, skinny and you can float around on them in swimming pools.
That might be a different kind of noodle though. Things I am not sure of.
Kind of like the healthy chicken stir fry with coriander, the flavors in this little stir fried bowl of magic, that is also piled HIGH with a TON of veggies, are simple. But, also SO SO flavorful at the same time.
The ginger and garlic tango on your tongue, as the honey follows up with a 1-2 PUNCH of sweetness and the coconut oil adds a velvety smooth feel that coats your mouth and keeps you MUNCH, MUNCH MUNCHIN.
If you’re feel EXTRA adventurous, you could even add a splash of sriracha on top of this vegetarian stir fry recipe to give it a little SPICY a little SWEET goodness. <– Mr. FFF did this and LOVED.
Now, let’s just throw this out there instead: Honey ginger glazed carrots with pineapple. AND crispy, cabbage and snow peas.
AND crunchy cashews with this ultra-rich, creamy and perfectly smooth VEGAN (buzz word!) coconut cashew cream sauce. The flavor! The color! The texture!
This here easy healthy vegetarian stir fry is like one of those things you see on pinterest that is all like “Sensory Play for Babies.”
But, like, a yummy version. And babies are probably not eating stir fries with vegan sauces and stuff. Unless, the next generation are some sort of baby culinary-foodie-genius’s and I am just out of the loop.
Stir fry. I must get my head in the game.
Which is hard because I really just want it to be DEEP in the middle of a bowl of this, with my only chance of survival being to eat my way out through the mountain of noodle-licious health.
Will you join me?
- For the Cashew Cream:*
- 1/2 Cup Cashews 70g
- 5-7 Tbsp Light Coconut Milk (depending how thick you like your sauce)
- Pinch of salt
- For the Stir fry:
- 2 Oz Brown rice vermicelli
- 1 Tbsp Coconut oil
- 1 Cup Carrot sliced (about 2 small carrots)
- 1 tsp Garlic minced
- 2 tsp Fresh ginger minced
- 1 Cup Red cabbage roughly chopped
- 1 Cup Snap peas
- 1 Tbsp + 1 tsp Honey (agave for vegan)
- Pinch of Salt
- 2/3 Cup Pineapple tidbits
- Cashews for garnish (optional) **
- Cilantro for garnish
- Sriracha, For garnish (optional)
- To make the cream:
- Preheat your oven to 400 degrees and line a small baking sheet with parchment paper. Place the cashews on the baking sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool.
- Once the cashews are cooled, place them in a medium bowl and cover them with water. Cover and refrigerate for 8 hours.
- Once the cashews have sat for 8 hours, drain the water and add them into a small food processor. Add the coconut milk to desired consistency and a pinch of salt and blend until they form a smooth, creamy sauce, stopping to scrape down the sides as necessary. Depending on the strength of your food processor, this make take a few minutes. Cover and refrigerate until ready to use.
- To make the stir fry.
- Prepare the noodles according to the package instructions (mine tells me to place the noodles in a large bowl, cover them with boiling water and let them stand 5-10 minutes.) Set aside.
- In a large pan, heat the coconut oil over medium heat until melted. Add in carrots and toss to coat in the oil. Cover and cook, stirring frequently so that carrots don't burn, until they begin to become tender, about 5-7 minutes.
- Add in the garlic, ginger, snap peas and cabbage and cook 2-3 minutes, until the veggies become tender. Add in the honey and a pinch of salt and cook until the honey has thickened, about 1-2 minutes.
- Drain the noodles and add them into the pot, along with the pineapple tidbits. Add in the sauce (you may not need all of it, so add a little at a time) and stir until well combined. Season to taste with a little salt.
- Divide between two plates and garnish with additional cashews, cilantro and optional sriracha and DEVOUR.
Tips & Notes:
* I prefer to toast my nuts, but it's up to you. If you want to toast them, do as you did to make the cashew sauce.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 16 POINTS+:14 . OLD POINTS: 12
(per 1/2 the recipe with ALL the sauce (no cashew garnishes.)
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