Red Meat Allergy Friendly Vegan Cashew Chicken with Soy Curls
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Learn more āIngredients
4 servings
For the soy curls
- 3 cups dry soy curls
- 2 cups vegetable broth
- 1 tbsp soy sauce
For the sauce
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp cornstarch
- 1 tbsp maple syrup
- Ā½ cup water
- Ā½ tsp red pepper flakes
For the stir-fry
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- 1 red bell pepper, cut into 1-inch pieces
- 1 cup snap peas, trimmed
- 3 scallions, white and light green parts only, sliced into 1-inch pieces
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Ā¾ cup raw cashews
For serving
- cooked white rice, for serving
- sliced scallion greens, for serving (optional)
- sesame seeds, for serving (optional)
Instructions
- 1
Combine the soy curls, vegetable broth, and 1 tbsp soy sauce in a medium bowl. Let soak for 10ā15 minutes, until the soy curls are fully rehydrated and pliable. Drain well, pressing out as much liquid as possible with your hands or a clean towel ā the drier they are, the better they will brown.
- 2
While the soy curls soak, whisk together the 3 tbsp soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, cornstarch, maple syrup, water, and red pepper flakes in a small bowl until smooth and the cornstarch is fully dissolved. Set aside.
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