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Vegetarian Research


Is this the perfect summer-to-fall bridge meal? I’m thinking so! This is my extremely vegan take on butter chicken. We keep all the spices, the tomatoes, and the richness too (with coconut oil and cashew cream)! But we sub in chickpeas as our protein and I’m telling you: it’s magic.

I’ve used the last of my garden tomatoes for the sauce in this recipe. You could definitely use canned crushed tomatoes if yours are all gone already (or they’re out of season where you live). I just simply boiled mine so that I could slip the skins off, and then I crushed them by hand in a big bowl. It gives this saucy stew a bright and fresh note.

This hearty main is super weeknight friendly too. It’s a basic sauté that you add spices, chickpeas, the tomatoes, and a quickly blended cashew cream to. Let it simmer for a tiny bit, adjust the seasonings to your needs, and then heat up some flatbread or put on a pot of rice. This recipe freezes well too.

Hope that you’re all enjoying this special transition season! We’ve been getting some cooler days and its making me so happy. Soup and stew weather is when I’m at my happiest :). I find this season is really potent in terms of creative energy and just motivation in general. Almost like a fresh start.

Among other things that I’m working on lately, I’ve decided to get with the times and up my email newsletter game! If you’ve signed up for my email list already, you know that you basically get a very boring notice in your inbox when a post comes up on the site with a tiny preview of the text and the recipe title. I’m hoping to share a little simple recipe every week along with an update on all of my work online, an article or two that I’m into, some things/products that are lighting me up etc! Basically a slightly condensed, more easily digestible version of my old happy hour posts. Sound good? I’m so excited for this!

Hope that everyone has a great week! Big hugs to all of you. Make these spiced vegan “butter” chickpeas! It’s guaranteed to get you in the cozy (and spooky) spirit of Fall 😉


NOTES: Yes, 3 tablespoons of coconut oil is a lot! We’re trying to replicate the mega creamy texture of a typical butter chicken recipe, so we need to go ALL in. Feel free to reduce the oil if you need to.
-I used unscented coconut oil because I find it to be the most “buttery” of all plant-based oils. If you don’t mind a strong coconut flavour (it would taste great!), you could certainly use virgin coconut oil.
-Maybe the maple syrup seems like a “HUH?” ingredient, but we add it to the cashew cream to evoke that natural sweetness of real dairy cream. Again, it would be fine to leave out if added sugar is a concern.
-If you’re using canned crushed tomatoes, you will need exactly 2 cups (16 ounces) for this recipe.

⅓ cup raw cashews, soaked for at least 2 hours and drained
⅔ cup filtered water
2 teaspoons maple syrup
2 large, ripe tomatoes (mine weighed 550 grams)
3 tablespoons unscented coconut oil
1 large yellow onion, fine dice (about 1 ½ cups diced onion)
2 teaspoons ground cumin
2 teaspoon ground coriander
2 teaspoons sweet paprika
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
pinch of ground nutmeg
sea salt and ground black pepper, to taste
2 cloves of garlic, minced
3 cups cooked chickpeas, drained and rinsed (from approximately 2 15-oz cans)
1 tablespoon fresh lemon juice
chopped cilantro, for serving

In an upright, high speed blender, combine the drained cashews, water, and maple syrup. Blend on high until you have a heavy cream-like consistency, about 1 minute. Set aside.

Set a saucepan full of water over medium-high heat. Once the water is boiling, cut an “X” into the bottom of the tomatoes and gently place them into the water. Once the skin starts peeling, remove the tomatoes from the water and set aside to cool. Once cool, cut the tomatoes in half and remove the core. Then, place the tomato halves in a medium bowl and crush them with your hands. You can leave this pretty rustic as you’ll be blending the sauce later on. Set aside.

Place a large, deep skillet (or braiser) over medium heat. Add the coconut oil to the skillet and swirl it around. Add the onions to the skillet and saute until translucent and soft, about 5 minutes. Add the cumin, coriander, paprika, cardamom, cinnamon, and nutmeg to the skillet, and cook, stirring often, for about 1 minute. Add the garlic and cook for an additional minute. Season liberally with salt and pepper and stir. Add the crushed tomatoes and stir to combine. Then, add the cashew cream and stir.

Carefully transfer the sauce to an upright, high speed blender. Carefully blend the mixture on high until smooth, about 30 seconds. Return the pureed sauce to the skillet on the stove. Add the chickpeas and stir. Bring the vegan “butter” chickpeas to a boil, and then simmer for 10 minutes, or until sauce is slightly thickened and clinging to the chickpeas.

Stir in the lemon juice and check the dish for seasoning. Adjust salt/pepper/spice/acidity if necessary. Top the vegan “butter” chickpeas with chopped cilantro. Serve hot with rice or flatbread of choice.

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Vegetarian Research

Teriyaki Stir Fry with Broccoli and Chickpeas

This Teriyaki Stir Fry with Broccoli and Chickpeas is so easy to make and you might be surprised at how much your child will love it!  It’s great for a vegan family dinner!

A big bowl of Teriyaki Stir Fry in a bowl over rice

 Does your child like broccoli?  I feel like broccoli is the quintessential vegetable that you think of when you think of something kids don’t like.  But, thankfully I have found quite the opposite!  I asked my three year old what kind of recipe I should make for the blog and he said, “Something with broccoli and chickpeas.” so I came up with this Teriyaki Stir Fry and he at so much!  He even asked for more broccoli 🙂

I make teriyaki stir frys a lot because they’re so easy to make and great for when you have a bunch of vegetables that need to be used up.  I always have the ingredients on hand for my go-to stir fry sauce and the kids love it.

Teriyaki Stir Fry Recipe Ingredients

  • Broccoli – You can use fresh or frozen.  I usually have fresh broccoli on hand but if you don’t, frozen is great too.
  • Chickpeas – I just used one can of pre-cooked chickpeas.  You could also use another bean you like, tofu or tempeh.  I like to use canned beans because they help make this recipe super quick to make.
  • Teriyaki Sauce – To make this recipe even easier you could always use a good quality store-bought teriyaki sauce but it’s also so easy to make at home!  My teriyaki sauce recipe just has a few ingredients, including: toasted sesame oil, tamari, maple syrup, water, ginger, garlic and cornstarch.

Showing how to make teriyaki stir fry with broccoli and chickpeas

How To Make Teriyaki Stir Fry

This recipe is so easy to make!  There are just a few simple steps:

  1. Start by sautéing the broccoli in a little bit of oil with some salt.  You then add in a little bit of water to help the broccoli steam.
  2. To make the teriyaki sauce al you do is add all the sauce ingredients to a jar and mix until completely combined.
  3. Then, add the sauce mixture and the chickpeas to the broccoli and cook until sauce thickens and will coat the back of a spoon.
  4. Serve broccoli and chickpea mixture over rice, or your favorite grain and enjoy!

Close up view of teriyaki stir fry over rice

Why Kids Will Love This Teriyaki Stir Fry

I obviously can’t say 100% that your children will like this meal, but if you’re trying to get them to eat more veggies, this stir fry is a good way to do that! 

  • The broccoli is cooked until it’s soft so it’s easy for little teeth to eat, unlike        raw broccoli.
  • The teriyaki sauce is sweet and flavorful, which I’m pretty sure is my son’s favorite thing about it 🙂
  • I serve it over rice, which is usually a favorite of all kids!  You could also serve it over cauliflower rice, my son can’t even tell the difference.
  • My son loves chickpeas so he gets excited about eating anything with chickpeas in it!

This Teriyaki Stir Fry with Broccoli and Chickpeas is so versatile.  You can add in any veggies you have that your children enjoy.  If you child doesn’t like chickpeas, you could easily substitute tofu or chicken.  I also love to use this recipe as a meal prep lunch for my husband and I.  I hope you and your family enjoys this!

Close up view of vegetable stir fry

Looking For More Easy Kid Friendly Recipes?

The Best Vegan Orange Chicken

Tofu Broccoli Pasta

Crispy Tofu Nuggets

Easy Sesame Noodles

Garlic Cheese Bread



Teriyaki Stir Fry with Broccoli and Chickpeas

  • Author:
    She Likes Food

  • Prep Time:
    20 mins

  • Cook Time:
    20 mins

  • Total Time:
    40 minutes

  • Yield:

  • Diet:


This Teriyaki Stir Fry with Broccoli and Chickpeas is so easy to make and always a hit with my kids!


2 teaspoons olive oil
6 cups broccoli florets
1/4 teaspoon salt
1/3 cup water
1 (15 oz) can chickpeas, drained and rinsed
White rice or cauliflower rice for serving with, optional
Teriyaki Sauce:
1/3 cup water
1/3 cup tamari, I like to use low sodium
1/4 cup pure maple syrup
1/4 cup toasted sesame oil
1 clove garlic, finely grated
1 1/2 teaspoons finely grated ginger
1 1/2 teaspoons arrowroot starch
1 teaspoon toasted sesame seeds


  • Heat a large skillet over medium heat and add olive oil, broccoli and salt. Cook for a minute and then pour in water, cover and let steam until water has cooked off and broccoli is tender, about 7 minutes.
  • Make the teriyaki sauce while the broccoli is cooking. Add all sauce ingredients to a jar and mix until combined.
  • Add the chickpeas in with the broccoli and pour the sauce over. Cook until sauce has thickened, 5-7 minutes. Serve stir fry over rice and enjoy.

  • Category: Dinner, Vegan
  • Method: Stovetop
  • Cuisine: Asian

Keywords: Teriyaki Stir Fry

The post Teriyaki Stir Fry with Broccoli and Chickpeas appeared first on She Likes Food.

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