This is a delicious, healthy, super-tasty and easy to make vegan stir fry.
Many of my clients worry about using soy and other sauces due to their salt content. I see them as a great way to make veggies taste delicious so you can eat loads of them, and a small amount can go a long way.
As long as you aren’t drowning your meals in these sauces every night of the week, they are fine to use.
From the vegan recipe book “veggie-licious” – how to cook with lentils, chickpeas, beans, tofu and eat more plant-based foods by Caroline Trickey – Culinary Nutritionist & Dietitian