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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
  1. 2 large carrots, sliced
  2. 1 bag of buk choy, chop off ends
  3. 1 small crown of broccoli, chopped
  4. 10 white mushrooms, chopped thinly
  5. 1 can of light coconut milk
  6. 1/3 cup of natural peanut butter
  7. 1/4 cup of low sodium soy sauce or tamari sauce
  8. 2 tbsp of grated fresh ginger
  9. 2-3 tbsp of sriracha sauce
  10. 1 tbsp of rice vinegar
  11. 1 tsp of sesame oil
  12. 3 cloves of fresh garlic, pressed
  13. 1 cup of soaked raw cashews*
  14. 1 handful of cilantro chopped
  15. 1/2 cup of quinoa
  1. Add all chopped veggies in a pan with a little bit of water on medium heat. Cook until veggies are soft.
  2. In a blender or processor mix together the remaining ingredients excluding the quinoa.
  3. Once veggies are cooked and soft pour the sauce over the veggies. Let simmer for a couple seconds so it is warm.
  4. Serve over quinoa or rice.
  5. Top with fresh cilantro and additional sriracha sauce.
  1. * You can soak your cashews for as long as you want. I usually do 1-2 hours but it isn't the end of the world if you do a couple minutes.
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  1. Oh my this looks amazing! Thanks for such a lovely recipe, I am going to have to try.

    Holly x

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