soy ginger veggies - with Bragg sauce instead of soy

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 133.4
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 579.6 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 6.5 g
  • Protein: 6.3 g

View full nutritional breakdown of soy ginger veggies - with Bragg sauce instead of soy calories by ingredient
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Number of Servings: 4


    *bragg all purpose liquid soy seasoning, 0.25C
    Sesame Oil, 0.5 tbsp
    balsamic vinegar, 0.5 tablespoon
    Ginger Root, 0.25cup (or more for taste!)
    Mustard, 1 tsp
    Red pepper flakes, 1 tsp

    Garlic, 2 clove, minced
    Broccoli, fresh, 1 stalk, chopped into pieces
    Carrots, raw, 4 medium, sliced
    Peppers, sweet, red, raw, sliced, 1 cup
    Zucchini, 1 cup, sliced
    Spinach, frozen, 1 cup (defrosted in microwave)
    Almonds, 0.25 cup, sliced, toasted

    Olive oil spray or about 0.25 Tbsp


I've found it difficult to always get my carrots and broccoli perfect... sometimes they're too hard and sometimes too soft... experiment to find what you like.
Sauce can also be used to marinate chicken or other meats.
Goes well with quinoa and chicken breast!


Combine ingredients for sauce. I keep a container in the fridge, pre-made. Do note that the Bragg's sauce does contain less sodium than soy but still a lot of sodium.

Toast almonds on a frying pan while chopping veggies. Put frozen spinach in microwave to defrost.

Spray large and deep frying pan with olive oil. Sautee garlic. Add carrots and broccoli. Add spinach (with excess water). Turn down heat, put the lid on, and let the water steam the veggies a little bit. Take off lid and add the red pepper and zucchini. Sautee together, pour on sauce and continue to cook. Add almonds before serving.

Serving Size: about 4 generous servings of wonderful veggies!

Number of Servings: 4

Recipe submitted by SparkPeople user THE_JENCH.

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