Protein Packed Vegan Saute w/ Cashew Cream

I made this for surprise company last Friday night and everyone was raving about how yummy it was. I actually made it for lunch for myself, but had so much left over that when we had surprise visitors for dinner it was the perfect pre-made meal that was ready with just a little reheating.

You could make this and freeze the leftovers for an easy weeknight meal or a healthy lunch on the go. It’s delicious cold as well as warm!

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Protein Packed Vegan Saute w/ Cashew Cream
Easy dinner that freezes well for lunch on the go.
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Rating: 0
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Prep Time 30 minutes
Servings
servings
Ingredients
Cashew Cream
Millet/ Quinoa Base
Vegan Saute
Prep Time 30 minutes
Servings
servings
Ingredients
Cashew Cream
Millet/ Quinoa Base
Vegan Saute
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Cashew Cream
  1. In a small bowl add cashews and boiled water. Soak while you prepare the Millet/Quinoa Base.
  2. Drain cashews and blend in large blender with vegetable broth and garlic until creamy.
Millet/Quinoa Base
  1. In a small saucepan add grains, water and a pinch of sea salt, bring to boil. Reduce heat to low and simmer, covered, 15 minutes.
  2. Fluff grain with fork and lightly stir in parsley.
Vegan Saute
  1. Heat olive oil in medium skillet over medium low heat, add onions and carrots and cook for 5-7 minutes or until onions are soft.
  2. Add chickpeas and kale. Cover and cook for 5 minutes.
  3. Add in cashew cream, crushed red pepper and salt and stir to combine. Cook until sauce thickens about 2-3 minutes.
  4. Serve over Millet/Quinoa base. Garnish with toasted sunflower seeds and a lemon wedge.
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