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.