Vegan Ginger Cashew Stir Fry

My favorite thing to do in the kitchen is to get creative with my recipes. Yesterday, I barely had any food left in the fridge but I decided to take the challenge and (attempt to) make something delicious with what I had left.

At the beginning of each week, I cook about 2 cups of quinoa to keep in the fridge for easy access. I eat quinoa… a lot. You can eat it with just about anything. Sometimes if I’m desperate and I really have an empty fridge, I’ll just eat it by itself with some salt and pepper. Love that stuff. So I knew I’d be using that but the question was, with what?

What I had left in my fridge: cauliflower, bell peppers, carrots, brussels sprouts, and an onion (a few things I always have in the fridge because they’re so versatile). Stir Fry it is! Usually I’ll throw some Coconut Aminos (soy sauce alternative), Ginger, and Garlic together to make a sauce, but today I decided to get creative. I added a new ingredient to my sauce; almond butter! (another ingredient I always have in the pantry)

This meal took me about 15 minutes to cook, from start to finish.


Step 1: Choose and Chop your Veggies.

This recipe is so versatile, anything really goes. Whatever you put in it works great! I didn’t even use meat in this stir fry, but you can totally add in chicken, shrimp, tofu, anything you like. Today, my meal was Vegetarian and Vegan. Chop veggies of your choice into about 1″, bite-sized pieces.

For my veggies, I chose:

1/2 White Onion

1 cup Cauliflower

1 Carrot – mine is purple in the photo 🙂

1 Red Bell Pepper

1 cup Brussels Sprouts


Step 2:  Sauté vegetables COVERED in 1 tbsp of Organic Coconut Oil for 8-10 minutes.

Stir your veggies occasionally to avoid them sticking to the pan. I like to add a few tablespoons of water every few minutes to help them steam faster and achieve the texture I like – still a bit crunchy.


Step 3: Make the sauce.

While your veggies are cooking, it’s time to make the sauce. The flavor here is the bomb!

Directions: Whisk together ingredients below in a bowl.

2 tbsp Creamy Almond Butter

1 tbsp Coconut Aminos (or soy sauce)

1 tsp Minced Garlic

1 tsp Minced Fresh Raw Ginger

Salt & Pepper

1/4 cup Filtered Water


Step 4: Add the sauce and a handful of Raw, Unsalted Cashews to your veggies and continue cooking about 2 minutes.


Step 5: Serve with Quinoa, top with Fresh Cilantro and more chopped Raw, Unsalted Cashews, and eat it up!


This recipe is so easy and delicious. Perfect for a last minute dinner idea!


Give it a try and let me know what you think! If you enjoyed this recipe, tag @pumpandcrunch on Instagram!



Yours In Health,