Today on the blind vegan. I share my penne broccoli edamame stirfry with my cashew garlic soy sauce sauce. I hope that everyone enjoys this recipe as much as I enjoy making it and eating it this evening. The ingredients are: 2 cups of penne noodles, one half bag of frozen broccoli florettes, one half bag of frozen edamame, four chopped baby carrots, three baby stalks of bok choy chopped place edamame, broccoli, carrots and bok choy into a pan with 1 tablespoon of avocado oil 1 teaspoon salt and 1/2 teaspoon of crushed black pepper sauté for 5 to 7 minutes until tender. Cook penne pasta for 5 to 7 minutes until al dente. Take one cup of cashews place into food processor shop one red onion take one cup of soy sauce 2 tablespoons of maple syrup 1 teaspoon of pepper flakes 1 teaspoon smoked paprika 1 teaspoon of crushed white pepper 1 teaspoon of sea salt and 1 teaspoon of regular paprika along with 3 tablespoons of minced garlic place into pan and cook until thoroughly combined take 1 tablespoon of sesame oil and placement of pan let all ingredients combine into it and becomes liquidy and texture. Place penne noodles and sauce inside a vegetable pan mix well and serve. This recipe serves two people. Please follow, share and review the episode with anyone who loves making penne broccoli edamame stirfry. Thank you so much for your support