Zucchini Saute

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Posted By: MD
Posted In:  Vegetables
Page Views:  1261 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  2-4.


Additional information: Note: this marinade lends itself to endless
variation- sometimes I add toasted sesame oil for a more delicate flavor or increase the vegan red wine for a "meatier" flavor.

Now, lets make the stroganoff:

Bake marinated tofu cubes in a 350F oven for 10-15 minutes (I cook a little longer if I want a more hearty texture, less for a more delicate texture).

In the meantime:

Heat 2 TBS olive oil and liquid aminos in a deep frying pan until just sizzling. Add chopped onion and reduce heat. Cook onions on low heat until well caramelized (this should take about 15 minutes). Take care not to rush this process as the onions will get too crisp and loose their smoky, sweet flavor.

Increase heat to medium/low and add 2-4 more TBS olive oil, yeast, pinch thyme and the sliced mushrooms. Saute the mushrooms until any liquid they have released is almost evaporated. Add 1/2 C vermouth and reduce for 5 minutes. Add baked tofu, Sour Supreme and pepper to taste. heat an additional 5 minutes.

Serve over brown rice and enjoy the fruits of your labor.


Ingredients

  • 1 large red onion - thinly sliced
  • 2 small zucchini - sliced about 1/4 inch thick
  • 2 small yellow summer squash - sliced about 1/4 inch thick
  • 1 or 2 large ripe tomato - cut into chunks
  • Big handful of fresh bazil -- chopped

Directions

"Saute" red onion in a pan that has been lightly sprayed with Pam and wiped and to which a tablespoon or two of water has been added, until soft. Add squash and saute for about five minutes, turning every so often. Add tomato and basil -- cover and cook for another five minutes, or so, until everything has blended nicely together.

I've been making this dish for years . . . it's easy and yummy . . . good hot or cold. I try to make it with both yellow squash and zucchini -- but I generally use whatever I have on hand. This makes generous servings for two -- served over rice as a main meal. Or, I use it as an side dish for dinner and for lunch the next day.

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