| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Crockpot, Potatoes, Vegan, Vegetables, Vegetarian |
1 |
servings |
INGREDIENTS
| 6 |
|
Potatoes; sliced |
| 1 |
lg |
Onion; sliced |
| 2 |
|
Carrots; sliced |
| 1 |
|
Green pepper; sliced |
| 1 |
|
Zucchini; sliced |
| 1 |
c |
Corn; frozen or fresh |
| 1 |
c |
Peas; frozen or fresh |
|
|
Mushrooms |
|
|
Broccoli |
|
|
Green beans |
| 2 1/2 |
c |
Tomato sauce |
| 1/4 |
c |
Soy sauce |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Basil |
| 2 |
ts |
Chili powder |
| 1/2 |
ts |
Cinnamon |
| 1/8 |
ts |
Sage |
| 2 |
tb |
Dried parsley flakes |
INSTRUCTIONS
OPTIONAL VEGETABLES
SAUCE
Mix together ingredients for sauce and pour over vegetables. Cook six hours
at high or 12 at low.
From Tonkcats@cs.com
Per serving: 2364 Calories; 8g Fat (3% calories from fat); 76g Protein;
529g Carbohydrate; 0mg Cholesterol; 8100mg Sodium Food Exchanges: 29 1/2
Starch/Bread; 15 1/2 Vegetable; 1/2 Fat
Recipe by: www.quickneasyrecipes.com (originally from McDougall)
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Dec 5,
1999, converted by MM_Buster v2.0l.
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