Moving North to Toronto?! HUGE NEWS + Small Vegan Grocery Haul & Roasted Garlic Teriyaki Sauce!

Posted on by Christopher Cameron Tow

 

From Packing Boxes to Stir-Fry Sauces – HUGE NEWS inside! 🎉

Am I really packing my bags and moving north to Toronto?! Watch the vlog to find out! 😉

Join me, Chris, The Plant-Based, on a bit of a whirlwind adventure this week. We’re talking big life updates, a sneaky location reveal (hello, Toronto… Ohio!), a first glimpse at our potential new house (keys pending!), and navigating the aisles for a small but mighty vegan grocery haul from Kroger.

But it’s not all moving boxes and map confusion! Stick around because we’re heading into the kitchen to whip up something seriously tasty: a homemade, flavor-packed Roasted Garlic Teriyaki Sauce. It’s sweet, savory, garlicky perfection. Then, I’ll show you how to use it in a super quick and easy veggie and tofu stir-fry that’ll knock your socks off. Plus, you might just hear a familiar, incredibly witty voice dropping some knowledge bombs about cooking techniques.

Whether you’re here for the moving shenanigans, the vegan food inspo, or just curious about where on earth I’m actually going, there’s something for everyone!

Roasted Garlic Teriyaki Sauce (with Cornstarch Slurry)

Yields:

About 1 cup

Prep time:

10 minutes

Cook time:

15 minutes

Ingredients:

  • 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/4 cup agave nectar
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves roasted garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon sesame seeds
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup water
  • For the slurry:
    • 1 tbsp cornstarch
    • 2 tbsp water

Instructions:

  1. In a medium saucepan, whisk together soy sauce, agave nectar, rice vinegar, sesame oil, garlic, ginger, sesame seeds, red pepper flakes (if using), and water.
  2. In a small bowl, combine cornstarch and 2 tablespoons of water to create a slurry.
  3. Bring the saucepan contents to a simmer over medium heat.
  4. Whisk the cornstarch slurry into the simmering sauce.
  5. Reduce heat to low and cook for 10-15 minutes, or until the sauce slightly thickens.
  6. Allow the marinade to cool before using.

Nutritional Information (Per Serving – Approximately 1 tablespoon, yields about 16 servings):

  • Calories: 30
  • Fat: 1.5g (45% of Calories)
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 225mg (9% DV)
  • Carbohydrates: 6g (55% of Calories)
  • Dietary Fiber: 0g
  • Total Sugars: 4.5g
  • Protein: 1g (0% of Calories)

Vitamins:

  • Vitamin A: 0% DV
  • Vitamin C: 0% DV
  • Vitamin D: 0% DV
  • Vitamin E: 0% DV
  • Vitamin K: 0% DV
  • B Vitamins: Trace Amounts

Minerals:

  • Calcium: 1% DV
  • Copper: 1% DV
  • Folate: 1% DV
  • Iron: 1% DV
  • Magnesium: 1% DV
  • Phosphorus: 1% DV
  • Potassium: 1% DV
  • Selenium: 1% DV
  • Zinc: 1% DV

Notes:

  • Nutritional values are approximate and can vary based on specific ingredients and brands used.
  • Using low-sodium soy sauce will significantly reduce the sodium content.
  • The cornstarch slurry will increase the carbohydrate and calorie count slightly.

What did you think of the Toronto fake-out? Let me know in the comments! 👇

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Thanks for watching!

#MovingVlog #VeganRecipes #TorontoOhio #RoastedGarlic #VeganTeriyaki

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