Make the stock by boiling 2 cups water with the vegetable cube. Alternatively create your own stock by boiling any mixed left over vegetables.
Heat a pan up. Take the whole sayote and sear each side until it browns. The brown gives the sayote its flavour.
Add the garlic, onions and stock.
Cover the sayote only halfway with the stock.
Turn the sayote so that the other side is evenly cooked. Only cook for 10 minutes to keep the crunch.
Throw in the petchay and cook for one minute.
Serve on top of quinoa, millet or your grain of choice. Serve with a side of hummus. Get the recipe here.