In skillet, heat coconut oil, cumin seeds, garlic and onions. Cook for about 3 minutes.

Add water to cover, about 1 cup. Add 1 cup cashews, sambar powder, chicken style seasoning, yeast flakes and salt. Add veggie meat or tofu.

In blender combine vegetable broth, 1/2 cup cashews, and some of the onion mixture. Blend until smooth.

Place hot cooked rice in serving dish. Top with onion mixture and broccoli. Spoon sauce over the top.