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Layered Vegetarian Dinner
| Ingredients | |||
| 6 | each | potatoes, sliced | |
| 1 | each | onion, sliced | |
| 2 | each | carrots, sliced | |
| 1 | each | bell pepper, green, sliced | |
| 1 | each | zucchini, sliced | |
| 1 | cup | corn, frozen or fresh | |
| 1 | cup | peas, frozen or fresh | |
| ---Optional Vegetables--- | |||
| 1 | mushrooms | ||
| 1 | broccoli | ||
| 1 | green beans | ||
| ---Sauce--- | |||
| 2 1/2 | cup | tomato sauce | |
| 1/4 | cup | soy sauce, low-sodium | |
| 1 | teaspoon | thyme, ground | |
| 1 | teaspoon | mustard, dry | |
| 1 | teaspoon | basil | |
| 2 | teaspoon | chili powder | |
| 1/2 | teaspoon | cinnamon | |
| 1/8 | teaspoon | sage | |
| 2 | tablespoon | parsley | |
Directions: | |||
| Layer vegetables in large casserole in order given. Mix together ingredients for sauce and pour over vegetables. Cook 6 hours at High or 12 hours at Low. | |||
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