Zucchini-etti, Corn, and Tofurkey for One

¼ cup white onion, diced

1 TBLSP olive oil

1 clove garlic

1 ear of corn, kernels removed

1 medium zucchini, run through the noodle-maker and the stack cut in half (to make the noodles shorter). You could use a mandolin, cut thin strips by hand, actual noodles, or cauliflower, too.

1 Tofurkey Beer Brat, cut into coins

1 teaspoon capers

½ cup white wine

Salt and pepper to taste

2 TBLSP faux sour cream (Tofutti is one possible brand)

• In a sauté pan, sauté the onions in the olive oil until they are just starting to brown. About 3 minutes on high heat. (You can do it slower, if you like.)
• Add the garlic, corn, zucchini noodles, and Tofurkey Brat coins, and stir a few times, maybe let it begin to warm through for another minute or two. It seems like a lot, but it will cook down

.

• Add in the white wine, capers, and salt and pepper and let it reduce until there isn't much liquid left, about 5 minutes. Use less wine if you want veggies closer to raw.

 

• Add in the sour cream, stirring to make the sauce all creamy and just barely warmed through.

      Serve at once!