Veggie Dinner in the Crockpot

Categories: Crockpot, Potatoes, Vegan, Vegetables, Vegetarian
Yield: 1 servings

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

----------------------------OPTIONAL VEGETABLES----------------------------
Mushrooms
Broccoli
Green beans

-----------------------------------SAUCE-----------------------------------
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

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." on Dec 5,
1999,
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