Photo Credit: Veena Thakker
Whisk water with soy sauce, nutritional yeast, mustard, Worcestershire sauce/vinegar, salt and spices.
Pour half of the whisked mixture into a skillet and bring to a boil. Add crushed garlic and minced onion and sauté until the onion turns translucent. Add broccoli and cook on high heat for a few minutes, until the broccoli turns a bright green and the sauce is reduced. Whisk arrowroot powder into the remaining whisked mixture until well combined and pour over broccoli.
Add bell peppers and continue to cook on high heat until the broccoli is dark green, the bell peppers are tender but crisp and the sauce is reduced to half the volume.
Spoon this over brown rice to serve and drizzle with the remaining sauce.