Ingredients (use vegan versions):
- 1 cup summer squash(green & yellow)
- 1/2 cup pre-sliced mushrooms
- 1/4 cup kidney beans
- 1 1/2 tablespoon vegan Worcestershire sauce
- 1/2 teaspoon marjoram
- 1 teaspoon vegan red wine vinegar
- 1/2 cup filtered water
- 1/2 teaspoon lemon pepper
Directions:
Cut and slice summer squash into 1/4 inch thick pieces.
Rinse and drain pre-sliced mushrooms & kidney beans. In
shallow frying pan, bring water to a simmer. Add
vegetables, erbs, Worcestershire, and vegan wine vinegar to
simmering water.
Cover and simmer over medium heat until vegetables are
tender and juicy!
Enjoy this spicy summer fun squash stirfry. mmmmmmmm
Great with corn on the cob or baby red potatoes. mmmmmm
Serves: 1-2
Preparation time: 10 mins
stirfry
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