Broccoli and Carrots in Garlic Sauce (extensively edited MRB)

Flavorful broccoli and carrots stir fry with chickpeas and a delicious garlic ginger sauce! This vegan weeknight dinner is easy to make in just one pan and it's ready in about 25 minutes. The healthy takeout recipe is meat-free, gluten-free, low in fat, and very simple! My edit adds carrots, and gives a more veggie laded dish by not increasing the chickpeas proportionately. I used coconut aminos in place of soy sauce and apple cider vinegar in place of lemon juice. I used unsweetened applesauce instead of both sugar and cornstarch in the garlic sauce. I upped the spices.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut carrots into small sticks (each one with 1/4 of the cross section of a carrot.

Step 2

Cook carrots along with the broccoli.

Step 3

add 1 tablespoon of unsweetened applesauce after stir frying the broccoli and carrots in the olive oil plus vegetable broth, and add the remaining 3 tablespoons to the garlic sauce in place of the cornstarch).

Step 4

Drizzle the flax oil over the finished recipe.

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