Layered vegetarian dinner
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Potatoes -- sliced | |
| 1 | large | Onion -- sliced |
| 2 | Carrots -- sliced | |
| 1 | Green pepper -- sliced | |
| 1 | Zucchini -- sliced | |
| 1 | cup | Corn -- frozen or fresh |
| 1 | cup | Peas -- frozen or fresh |
| Optional Vegetables----- | ||
| Mushrooms | ||
| Broccoli | ||
| Green beans | ||
| Sauce----- | ||
| 2½ | cup | Tomato sauce |
| ¼ | cup | Tamari soy sauce -- |
| Low-sodium | ||
| 1 | teaspoon | Thyme -- ground |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Basil |
| 2 | teaspoons | Chili powder |
| ½ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Sage |
| 2 | tablespoons | Parsley |
Directions
Layer vegetables in large casserole in order given. Mix together ingredients for sauce and pour over vegetables. Cook six hours at high or 12 at low.
Recipe By : McDougall Plan
From:
File
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