Peel the onion and cut the onion in half and slice it.
Slice the zucchini into 1/2 inch rounds and then cut into half-moon shapes
Slice the carrot and red bell pepper.
Chop the garlic.
Grate as much ginger as you like.
Heat the almond oil in a frying pan over low heat.
Add the garlic and onion to the pan, quick sauté for a few minutes.
Add the zucchini, carrot, and ginger, sauté a few minutes more, or until the carrot brightens in color.
Add the broccoli and continue to sauté for 5 minutes, or until the broccoli begins to turn a bright green color.
Add the Braggs, pea pods, and or spinach and stir in.
Cover the pan with a lid.
Turn off the heat and let the pan stand for a few minutes till the spinach is wilted
Serve the veggies over brown rice, quinoa, or millet.