2 tbsp vegan butter (I used Earth Balance)
2 cloves garlic (try 3 next time)
2 tbsp Lee Kum Kee vegetarian mushroom stir-fry sauce (try vegetarian hoisin sauce next time)
garlic salt to taste
2 tbsp Daiya mozzarella shreds
Cook spaghetti according to package directions and drain
While spaghetti is cooking, heat butter over medium high heat
Add in garlic and simmer until it begins to brown (I used a garlic press)
Add stir-fry sauce and spread across pan
Once sauce begins to simmer, toss in drained spaghetti noodles
Add garlic salt to taste
Stir in mozzarella shreds until melted
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