Vegan Boiled Yellow Squash

This is how my mom always loved to fix summer squash. Simple and fast!  

  • 4-5 yellow squash
  •   ½ cup onion, diced
  •   1 tablespoon vegan butter
  • 1 tablespoon parsley or fresh chives, chopped
  •   ½ teaspoon salt
  •   Freshly ground pepper, to taste

Cut squash into rounds. Put rounds and onions in saucepan and fill up halfway up the squash with water. Add a sprinkle of salt. Bring to a boil for 3-5 minutes. Add butter and cover. Lower the heat to simmer for 8-10 minutes. Turn off heat and add parsley or chives, taste for salt and pepper. Let flavors blend together for at least 10 minutes. Serve.

Categories

AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

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TomatoStirfry

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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.