Ingredients
- 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.