WFPB Pad Thai with Quinoa

We are participating in the Food Matter's Challenge this week. Tonight's meal is Pad Thai. We altered it to lower the fat content and fit our needs.

Ingredients:
Sauce
1 cup vegetable broth
2 TBS umami sauce (from Dr Greger's How Not to Die cookbook)
1/4 cup coconut aminos
2 cloves garlic, minced
1 tsp ginger, minced
1 tsp sriracha sauce
1/4 cup sunflower butter

Vegetables
1 cup snow peas (the end of our garden harvest)
1/2 cup red pepper
1 cup broccoli
1 cup carrots
1 cup scallions

Directions:
Whisk together the sauce ingredients.
Add the vegetables in the sauce and cook until the vegetables are desired texture, we like them crisp and warm.
Served over cooked quinoa