VEGAN LAYERED DINNER
"I made this and it is GREAT!!! It takes a bit of time to cut up the veggies, but if you have a salad shooter (I used my food processor but in my 29 foot camper I use my shooter), it will help tremendously!! Hope you like it!!"
6 potatoes, peeled and sliced
1 large onion, sliced
2 carrots, sliced
1 green bell pepper, sliced
1 zucchini, sliced
1 cup corn (fresh or frozen)
1 cup peas (fresh or frozen)
OPTIONAL VEGETABLES:
Mushrooms, broccoli and green beans
FOR THE SAUCE:
2 1/2 cups tomato sauce
1/4 cup low-sodium tamari sauce
1 tsp ground thyme
1 tsp dry mustard
1 tsp dried basil
2 tsp chili powder
1/2 tsp ground cinnamon
1/8 tsp ground sage
2 Tbsp dried parsley flakes
Layer vegetables in crock pot in order given.
Mix together ingredients for the sauce and pour over vegetables.
Cover crock pot and cook on LOW for 12 hours or on HIGH for 6 hours.
Makes 8 servings
Source: Marlaina Lieberg, 1990's
"I made this and it is GREAT!!! It takes a bit of time to cut up the veggies, but if you have a salad shooter (I used my food processor but in my 29 foot camper I use my shooter), it will help tremendously!! Hope you like it!!"
6 potatoes, peeled and sliced
1 large onion, sliced
2 carrots, sliced
1 green bell pepper, sliced
1 zucchini, sliced
1 cup corn (fresh or frozen)
1 cup peas (fresh or frozen)
OPTIONAL VEGETABLES:
Mushrooms, broccoli and green beans
FOR THE SAUCE:
2 1/2 cups tomato sauce
1/4 cup low-sodium tamari sauce
1 tsp ground thyme
1 tsp dry mustard
1 tsp dried basil
2 tsp chili powder
1/2 tsp ground cinnamon
1/8 tsp ground sage
2 Tbsp dried parsley flakes
Layer vegetables in crock pot in order given.
Mix together ingredients for the sauce and pour over vegetables.
Cover crock pot and cook on LOW for 12 hours or on HIGH for 6 hours.
Makes 8 servings
Source: Marlaina Lieberg, 1990's
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