Quick and easy vegan Stir-fry

I've decided to give plant based living a trial for the next few weeks, mainly because I feel that during the kids holidays, my enthusiasm for being inventive in the kitchen has waned  slightly and this is such a great way to get stuck in there again and get the creative juices flowing!

Admittedly it is only day two and I had a slight fail on day one due to using ghee when proudly cooking my chickpea and sweet potato curry (my husband took great pleasure in pointing this out!) but so far, I'm really enjoying it.

I am trying my best not to use replacement products such as 'vegan cheese' etc but more to develop natural flavours that will nourish my body.

Today's lunch was a delicious carrot, broccoli and cashew nut stir fry with a tahini dressing that I tend to throw on anything I can get my hands on!  It's worth making extra dressing and store it in a jar as it can totally transform the flavour of your dish.  
This literally took 10 mins to make and I just used my julienne peeler for the carrots as I couldn't be bothered to wash my spiraliser! 

For the stir fry:
Broccoli florets lightly steamed
Small handful of raw cashew nuts
Chestnut mushrooms, sliced
1 Large carrot, spiralised
1 Tsp Olive oil
1 Tsp Tamari
1 Tsp Toasted sesame oil

For the Dressing
1 Tbsp Tahini
Juice of 1 Lime
1/2 Tsp Maple Syrup

Heat your olive oil in a wok and toss in your broccoli, carrots and mushrooms
Add your tamari and sesame oil and give it a good stir
Throw in your cashew nuts and let them brown a little
Serve

Mix your dressing ingredients together and drizzle over your stir-fry and enjoy!

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