Layered dinner (vegan)
4 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 |
| Mushrooms | ||
| Broccoli | ||
| Green beans | ||
| 2½ | cup | Tomato sauce |
| ¼ | cup | Tamari; 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 flakes |
Directions
OPTIONAL VEGETABLES
SAUCE
From: hz225wu@... (Micaela Pantke) (COLLECTION) Date: Mon, 6 Sep 93 09:30:43 +0200 From: artemis@... (Michelle Dick) Source: McDougall Plan (Servings: 8) 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.
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