This is a brilliantly quick meal which could work for lunch or dinner. Its a good way to get your daily quota of broccoli, a superfood that I recommend eating every day!


1 head of broccoli, cut into florets (save the stalk for stock) or approx 280g sprouting broccoli, cut into 2 inch segments

1 handful of cashews

2 tsp coconut oil for frying

1-2 tsp chillie flakes (depending on how much heat you like)


1 clove garlic, pureed

1 tsp miso paste

2 tbsp tamari sauce (or regular soy sauce if not glutenfree)

1 tsp raw honey or coconut sugar for a vegan option

1 tsp sesame oil

Lightly steam the broccoli until almost cooked but still with a bit of bite. Whilst the broccoli is cooking, prepare your sauce by combining all the ingredients in a bowl, mixing thoroughly. Heat 2 tsp coconut oil in a frying pan and when hot, add the cashews. Toast them for a few minutes until they start to go brown, then add the broccoli and stir fry for 3-4 minutes, stirring to prevent burning.

Take the pan off the heat and stir a few teaspoons of the sauce into the broccoli. Eat on its own, with rice/quinoa or as a vegetable accompaniment to a meal.

2 thoughts on “Broccoli and cashew stirfry”

  1. Nathalie says:

    This is the best broccoli recipe ever! Absolutely delicious – now I CAN eat broccolis – thank you for sharing this.

  2. Julia Clarke says:

    I cooked this last evening, it was very easy and I used a combination of shredded cabbage and broccoli. dressing was tasty and nuts added that extra something. my daughter who is 26 asked for the recipe!

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