Cheesy Spicy Tteokbokki

1. Add gochujang, gochugaru, soy sauce, sugar, garlic and veggie broth to a large sauté pan over medium heat, stir and bring to a simmer.
2. Add the rice cakes and simmer for 12-15 minutes over medium-low heat, stirring often to prevent sticking. The sauce will thicken and coat the rice cakes nicely. Add some splashes of water and lower the heat if it dries out too quickly.
3. Put the heat on the lowest setting and stir through sesame oil and green onions. Then top with Dairy-Free Mozzarella Shreds and cover the pan for 3-5 minutes to allow the cheese to melt and bubble. Enjoy!