Ingredients:
Portobello Mushroom
Veggie Burger from cookbook by Iza Chandra Moskowitz, “The SuperFun Times Vegsn Holiday Cookbook” (p. 279)
2/3 Cup Onions
Chopped Yellow Tomato
2/3 Cup Chopped Carrot
6 or 7 slices of yellow Squash
Several pieces of Broccoli
1/2 Cup Water or more as needed
Rice Noodles
Low Sodium V-8 Juice
Garlic, Turmeric, Ginger, Chives, Pepper

TBSP Apple Cider Vinegar and
1/2 tsp Maple Syrup or Molasses for inside-top of Portobello mushroom

Note: Pre-cooked carrots in microwave for 2 minutes.
Veggie Burger had been frozen and defrosted in fridge overnight.

Process:
8 inch Iron Skillet sprayed with Olive Oil
Medium heat
Started with 2/3 C Low Sodium V-8
1/2 Cup water
Add Onions, Tomatoes, Carrot, Squash
Portobello Mushroom & Veggie Burger
Cover & Simmer 5 minutes or so
Add Broccoli and cook a couple minutes more
Add water if needed and once boiling again add broken Rice Noodles
(Usually the noodles take 6 minutes)
STIR OFTEN without breaking up mushroom and burger
Put fork in burger to see if cooked through

(DURING COOKING PROCESS TURN OVER MUSHROOM & BURGER at least once)

Turn off heat and let stand a few minutes. Serve.
Feel free to make a sandwich with Portobello mushroom and veggie burger, and some onions and tomatoes.