Ingredients

Ingredients (use vegan versions):

1 patty pan squash sliced into thin rectangles
1 small zuchinni sliced into thin rectangles
1/2 medium onion
1 cup sliced mushrooms
approx. 2 tablespoons soy sauce
approx. 4 tablespoons vegan white wine (mine was medium-dry) or water, or veg. broth
1-2 cloves fresh garlic, pressed or minced
2 cups cooked rice, quinoa or couscous (or whatever!)

Directions:

I just sauteed everything in the vegan white wine/soy mixture, starting the garlic and onions a little earlier than the squash and mushrooms. I''m a little fuzzy on the amounts of soy and vegan wine because I splashed more in as I went. I wanted to create a broth that would soak into the grain. I suppose you could make a thicker sauce with cornstarch.

I used quinoa under it because I was looking for a way to use this weird grain. I guess the second day I also mixed in some leftover couscous.