![]() ![]() Or, if you’re looking to bulk up the protein content of this meal then chicken, shrimp, and even tempeh make a great addition to this satay! For more texture and a sprinkle of healthy fats, you could even include crushed almonds, sesame seeds, or extra cabbage. So, it’s the perfect opportunity to clear out your fridge and use up any leftover protein or veggies you have on hand.įor example, sliced bell peppers, mushrooms, baby corn carrots, and sugar snap peas all add great flavor and tons of health benefits. This vegetable stir fry is a super filling, nutrient-dense meal all on its own, but you should absolutely feel free to experiment and add any ingredients you want to include! Truth be told, there’s not much that doesn’t pair well with this dish. If cashew butter isn’t an option, feel free to use a nut or seed butter of your choice instead. Then, let the ingredients melt together, and stir until they are well combined. Add in the cashew butter, sesame oil, tamari, garlic, and chili flakes. To make this vegan stir fry sauce, heat a wok or skillet over medium-high heat. Don’t worry, if you don’t have cashews or cashew butter, you can use almond butter. And homemade cashew butter makes for one heck of a satay sauce. And let me tell you, it did not disappoint!Ĭashews are ALSO rich in fiber, folate, and magnesium. So, in an effort to create a meal that everyone will love, I swapped out the peanut butter for cashew butter, and swapped the soy sauce for coconut aminos (paleo) or tamari sauce. This means that those allergic to peanuts and gluten cannot enjoy many Asian dishes such as satay. Of course, these sauces taste incredible, but they aren’t always the most allergy-friendly. Traditional satay sauces are made with a mixture of lime juice, honey, soy sauce, curry powder, and peanut butter. How to Make an Allergy-Friendly Vegetable Stir Fry Sauce Check out this article from the spiralizing queen herself for more information on meal prepping with spiralized vegetables. ![]() Then, toss the stir fry in the skillet or pop it in the microwave for a healthy meal in minutes. However, if you need something a bit quicker, this recipe can be prepped completely and stored in an airtight container for up to 4 days. Then, when you’re ready to eat, all you have to do is heat up a skillet, add your zoodles and sauce, and let them reheat. However, if you’re new to stir frys, or just want to try your hand at spiralizing veggies, this is the perfect place to start!Ĭontrary to popular opinion, zucchini noodles can be stored in the fridge without immediately going bad or turning soggy! For this vegetable stir fry recipe, I recommend keeping the noodles separate from the cashew sauce. Personally, I love being able to make one big dish and serving leftovers for lunch or dinner throughout the week, and stir frys are the easiest way to do just that! For this reason, recipes like this Asian Chicken Pesto Noodle Stir Fry, Chow Fun Zoodles Stir Fry, and my Cauliflower Fried Rice (veggie stir fry) are on repeat in my house. Plus, it only takes one pan to make and is ready in less than 20 minutes! Really, does it get any better than that?Įven better, this recipe can easily be prepped ahead of time and stored to eat later making it perfect for meal prep. This vegetable stir fry recipe is one of the most popular on my site, and for good reason! Made with fresh spiralized vegetables and a mouthwatering cashew stir fry sauce, it’s both tasty and good for you. Thank you for following Cotter Crunch Y’all!. Now I am republishing it for you today! I hope you enjoy. I retested, rephotographed, updated the content and URL. Just letting you know this spiralized vegetables stir fry recipe was originally published in 2016. ![]()
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