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This vegan dish is an excellent combo of whole grains and plant-based protein while garlic, ginger, and soy sauce add flavor and a topping of bok choy and carrots provide a serving of vegetables.

Source: Body+Soul, April 2010



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How would you rate this recipe?
  • Chelle Gonzalez
    14 JAN, 2013
    I made this recipe today for lunch. It was super easy, I used thin whole wheat spaghetti. I also used Chili Oil and Hot Chili Sesame Oil (for the salad garnish - I used carrots and spinach for that). I think I could have thinned out the sauce a little less so there would be more of a peanut butter taste. Otherwise this was a great light dish/lunch :)

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