Put a heaping tablespoon or two of minced garlic on a pan, medium to high heat.
Add chopped onion.
Add a dash of water and sauté until caramelized.
Slice up whatever veggies you have handy and add one after the other.
I had purple cabbage, cauliflower and kale.
If using kale, make sure to strip off the stems and cut into small bite-sized pieces.
Add in spices like garlic salt, cumin, Vegeta seasoning and/or your faves.
Add in a combo of brown rice and quinoa, which you can have pre-made in the Instant Pot using half a cup of brown rice, half a cup of quinoa.
Stir until desired crispiness.
Serve with a sprinkling of nutritional yeast, a dollop of vegan ranch dressing and a swirl of balsamic vinegar.