Vegan Cashew Hoisin Stir-fry

Kevin is back with another delicious recipe for you!  Loaded with veggies, this dish is not only healthier than takeout but it's also way tastier.

Add a little bit of savory spice to your meal! This Vegan Cashew Hoisin Stir-fry is perfect for an easy dish, simply chop and dice up the veggies and get cooking!

Serves: 2

Ingredients for Vegan Cashew Hoisin Stir-Fry


  • White Onion, diced, 1 3/4 cup
  • Shitake Mushroom, diced, 1 1/4 cup
  • Celery, diced, 1 1/2 cup
  • Carrot, grated, 1 2/5 cup
  • Broccoli, 1 1/2 cup
  • Ginger, 3 1/2 tablespoons
  • Garlic, 3 1/2 tablespoons
  • Sesame oil, 4 2/5 tablespoons
  • Canola oil, 1 tablespoon
  • Salt, 1 teaspoon
  • Pepper, 1 teaspoon
  • Hoisin, 200 grams
  • Chilli Flakes, 1 teaspoon
  • Roasted Cashews, unsalted, 1 1/3 cup

White Onion Garlic Rice

  • White Onion, 1 3/4 cup
  • Celery, 1 1/2 cup
  • Garlic, 150 grams
  • Basmati Rice, 300 grams
  • Pepper, 1 1/2 teaspoon
  • Salt, 3 teaspoon
  • Canola Oil, 1 tablespoon
  • Water or Vegetable stock, 2 1/2 cups



  • Place a wok or high-walled pan on high heat and cut the onions to medium(1/2inch) dice.
  • Pour the oils into the pan and swirl to mix, add the onion and begin to carmelize.
  • Slice the mushrooms thickly, at about 1/3rd of an inch, and toss in the pan to evenly coat with oil.
  • Place the cleaned celery stalk at a 45˚ angle and cut on a bias making a long hook shape.
  • Add the celery to the pan and sautee, keep an eye on your pan while cutting the veg,
  • cooking with high heat will create quick dark caramelization which will add tons of flavor.
  • Peel then cut the carrot into 1/4 inch discs and add to the pan.
  • Cut the stem off the broccoli as close to the floret as possible then split the floret into 1/3inch pieces
  • Now, cut the stems in half lengthwise and then slice to 1/4inch thickness and toss in the pan.
  • Mince the garlic and ginger and add with salt and pepper, sautee until the Broccoli becomes bright green and tender.
  • Next, in the hoisin, chili flakes, and cashews. Toss to evenly distribute the sauce.
  • Toss until hot and it’s ready to serve.
  • Plate up a bed of rice and scoop your sautee over the top.
  • Enjoy!

White Onion Garlic Rice

  • Preheat the oven to 350˚F and a medium-sized pot on medium-high heat.
  • Small dice the onion and celery and chop the garlic into slivers.
  • Pour the canola oil into the pot and allow it to heat up.
  • Dump in your onions and you should hear a sizzle, sautee for 3-4 minutes.
  • Add the celery and sautee for 2-3 minutes before adding the garlic and sauteeing for another 2 min.
  • Next, Add the rice, salt, and pepper, and toast the rice for 2-3 minutes to add another level of flavor.
  • Add the water (watch the salt levels when using premade stocks) bring to a simmer.
  • Cover the pot with a lid and place in the oven for 22 minutes.
  • Remove pot from oven and fluff rice with a fork, replace the lid, and let sit for 5 minutes.

About the author

Picture of Kevin Lohnes

Kevin Lohnes

Kevin is a Red Seal certified Chef who has been cooking for over 20 years. He did his apprenticeship at the Hilton and has since worked and lived on a nine-hole golf course and resort in Kelowna called 'Lake Okanagan Resort.' He spent eight years with Joey Restaurant Group and was Executive Chef at Hook Seabar in English Bay. He has loved meat throughout his career and always will, but he does believe in eating less meat and getting more creative with cooking Vegan. "I can only imagine how hard it was to live the Vegan lifestyle 5 or 10 years ago. Now there are so many options and substitutes out there." He looks forward to being Vegan even temporarily, as it will expand his knowledge and help him in his current role as Production Manager for "The Modern Meat."

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