• 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


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