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Celebrate “Veganuary” with this delicious and totally vegan cashew cabbage.
Cashew Cabbage For Veganuary
Since I don’t think the word “celebrate” fits here I won’t use it. As I am understanding it, Veganuary is where you swap out some meals containing meat for vegan options.
This is a wonderful idea because you get to try new things and you just may find out you like them. As for me, I love all food and if you saw me in the flesh it’d be very apparent. So if you throw most any food my way, I’m sure to eat it. And for the record there’s some vegetarian/vegan dishes I’m crazy about.
Here you are substituting cashews for any meat. And yes, you can add some meat to this for those days you just feel like it or want to use up any leftovers. But trust me here, this tastes awesome with the cashews. The nutty flavor is perfect and you won’t miss the meat. Honest.
Love Egg Rolls?
Then you are bound to love this cashew cabbage. It tastes just like egg roll filling. In fact, if ever you make egg rolls use this recipe. I’ll tell you I was pretty surprised when I first made this. I adapted this recipe from one I found on Facebook that was posted by Just A Pinch. The original contained some ingredients I didn’t have on hand and didn’t think would “go” with the other ingredients. Therefore, I just kept to the basics. Had no fresh mushrooms on hand so I used canned button ones–haters can leave these out.
Shredding And Cutting
Truthfully, I find using a chef’s knife to shred cabbage a heck of a lot easier than any other home method, but if you have access to a commercial slicing machine like they have in the deli, use that.
When it comes to the carrot and making matchsticks, again I find using the knife more efficient, This can be done in a food processor but then you have all those parts to clean.
Just an FYI but when this dish is done, taste it. I used low-sodium soy sauce and didn’t add any salt because of the salt on the cashews. I haven’t been much into salt since my late husband’s heart surgery where he had to eat a reduced-sodium diet, but this needed a pinch of salt for my taste and maybe yours too. You can use regular soy sauce too–I will in future,
- 2 tbs oil
- 1/2 cup thinly sliced onion
- 1 carrot and cut into matchsticks
- 2 ribs celery thinly sliced
- 1 cup sliced mushrooms
- 1 cup cashews
- 1/4 cup white wine
- 1/3 cup soy sauce low-sodium preferred
- 1 1/2 lbs shredded cabbage
- 2 tsp sesame oil
- 1/2 tsp garlic powder
- Heat a large deep skillet or wok over medium-high heat. Add the onion, celery and carrot. Stir fry for about 5 minutes.
- Next add the mushrooms and cashews and stir fry for 3 minutes.
- Add the wine, soy sauce, sesame oil, garlic powder and cabbage. Toss to blend then reduce heat to low, cover and simmer until the cabbage is wilted.
I am going to make this as soon as I get to a grocery store. It looks so good. Could I add tofu to this recipe?
Judith Hanneman says