Crock-Pot layered Veggie Dinner

[Guest guest]

It's so hard to find a crockpot recipe that either wasn't already posted

here or comes from Robin Robertson's slow-cooker book, Fresh From a

Vegetarian Slow Cooker, a book I assume almost everyone here already has,

just like almost everyone on the pressure cooker list has Lorna Sass' PC

book.

 

*Do* most of you have this book, or would you like to see recipes posted

from it?

 

For now, here's one that the archive search said didn't come from this list

that I've made a few times over the years. We're not zucchini people so I

usually leave it out. Being I'm salt-sensitive I also use only the salt-free

type of tomato sauce, and omit the soy/Braggs altogether and let hubby add

salt at the table to his. He's used to eating like that after all these

years. Sometimes I add a can of beans to it, too, if I want to stretch it

out for a few more meals.

 

It's a tight squeeze in my 28 year old Crock-pot. I've asked Santa for the

big 6 quart one for a while now but he keeps ignoring me, but if you have

it, you'll appreciate it with this recipe.

 

 

 

* Exported from MasterCook *

 

Crock-Pot layered Veggie Dinner

 

Recipe By :Donna Godfrey

Serving Size : 6 Preparation Time :0:00

Categories : Crockpot Main Dish

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 potatoes -- sliced

1 large onion -- sliced

2 carrots -- sliced

1 green bell pepper -- sliced

1 zucchini -- sliced

1 cup corn -- frozen or fresh

1 cup peas -- frozen or fresh

1/4 pound fresh mushrooms -- optional

For Sauce

2 1/2 cups tomato sauce

1/2 cup soy sauce, low sodium -- or Bragg's Aminos

1 teaspoon thyme

1 teaspoon dry mustard

2 teaspoons chili powder

1/2 teaspoon cinnamon

1/8 teaspoon sage

2 tablespoons parsley sprigs

 

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.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving: 219 Calories; 1g Fat (4.4% calories

from fat); 9g Protein; 48g Carbohydrate; 8g Dietary Fiber; 0mg

Cholesterol; 1450mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 3

Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

i don't own the cookbook and am glad to see recipes from it!!

 

Sue in NJ <susang wrote:It's so hard to find a crockpot recipe that

either wasn't already posted

here or comes from Robin Robertson's slow-cooker book, Fresh From a

Vegetarian Slow Cooker, a book I assume almost everyone here already has,

just like almost everyone on the pressure cooker list has Lorna Sass' PC

book.

 

*Do* most of you have this book, or would you like to see recipes posted

from it?

 

For now, here's one that the archive search said didn't come from this list

that I've made a few times over the years. We're not zucchini people so I

usually leave it out. Being I'm salt-sensitive I also use only the salt-free

type of tomato sauce, and omit the soy/Braggs altogether and let hubby add

salt at the table to his. He's used to eating like that after all these

years. Sometimes I add a can of beans to it, too, if I want to stretch it

out for a few more meals.

 

It's a tight squeeze in my 28 year old Crock-pot. I've asked Santa for the

big 6 quart one for a while now but he keeps ignoring me, but if you have

it, you'll appreciate it with this recipe.

 

 

 

* Exported from MasterCook *

 

Crock-Pot layered Veggie Dinner

 

Recipe By :Donna Godfrey

Serving Size : 6 Preparation Time :0:00

Categories : Crockpot Main Dish

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 potatoes -- sliced

1 large onion -- sliced

2 carrots -- sliced

1 green bell pepper -- sliced

1 zucchini -- sliced

1 cup corn -- frozen or fresh

1 cup peas -- frozen or fresh

1/4 pound fresh mushrooms -- optional

For Sauce

2 1/2 cups tomato sauce

1/2 cup soy sauce, low sodium -- or Bragg's Aminos

1 teaspoon thyme

1 teaspoon dry mustard

2 teaspoons chili powder

1/2 teaspoon cinnamon

1/8 teaspoon sage

2 tablespoons parsley sprigs

 

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.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving: 219 Calories; 1g Fat (4.4% calories

from fat); 9g Protein; 48g Carbohydrate; 8g Dietary Fiber; 0mg

Cholesterol; 1450mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 3

Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

 

 

[Guest guest]

It's in the crockpot and cooking!

I have a large crockpot, so I added a rutabaga (down with the

carrots) and an eggplant (up with the zucchini.) I also increased

the tomato sauce to 3 cups, as that's what was in the can.

 

We'll see how it turns out! Thanks for posting this.

 

, " Sue in NJ "

<susang@a...> wrote:

> Crock-Pot layered Veggie Dinner

>

> Recipe By :Donna Godfrey

> Serving Size : 6 Preparation Time :0:00

> Categories : Crockpot Main Dish

> Vegetarian

>

> Amount Measure Ingredient -- Preparation Method

> -------- ------------ --------------------------------

> 6 potatoes -- sliced

> 1 large onion -- sliced

> 2 carrots -- sliced

> 1 green bell pepper -- sliced

> 1 zucchini -- sliced

> 1 cup corn -- frozen or fresh

> 1 cup peas -- frozen or fresh

> 1/4 pound fresh mushrooms -- optional

> For Sauce

> 2 1/2 cups tomato sauce

> 1/2 cup soy sauce, low sodium -- or Bragg's Aminos

> 1 teaspoon thyme

> 1 teaspoon dry mustard

> 2 teaspoons chili powder

> 1/2 teaspoon cinnamon

> 1/8 teaspoon sage

> 2 tablespoons parsley sprigs

>

> 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.

>

>

[Guest guest]

And here's the report:

 

Rutabaga is not a win here.

I like it in my regular veggie stew, but its slight bitterness

distracts from this dish.

The eggplant was good; I'd do that again (I love eggplant.)

It sort of got soft and fell apart, but that's fine with me.

 

There was plenty of liquid; no sticking!

 

I will use a different seasoning combo next time.

I am thinking of spaghetti sauce, plus extra salt and garlic.

 

Thanks for the recipe!

 

, " msbauju "

<msbauju> wrote:

>

>

> It's in the crockpot and cooking!

> I have a large crockpot, so I added a rutabaga (down with the

> carrots) and an eggplant (up with the zucchini.) I also increased

> the tomato sauce to 3 cups, as that's what was in the can.

>

> We'll see how it turns out! Thanks for posting this.

>

> , " Sue in NJ "

> <susang@a...> wrote:

> > Crock-Pot layered Veggie Dinner

> >

> > Recipe By :Donna Godfrey

> > Serving Size : 6 Preparation Time :0:00

> > Categories : Crockpot Main Dish

> > Vegetarian

> >

> > Amount Measure Ingredient -- Preparation Method

> > -------- ------------ --------------------------------

> > 6 potatoes -- sliced

> > 1 large onion -- sliced

> > 2 carrots -- sliced

> > 1 green bell pepper -- sliced

> > 1 zucchini -- sliced

> > 1 cup corn -- frozen or fresh

> > 1 cup peas -- frozen or fresh

> > 1/4 pound fresh mushrooms -- optional

> > For Sauce

> > 2 1/2 cups tomato sauce

> > 1/2 cup soy sauce, low sodium -- or Bragg's

Aminos

> > 1 teaspoon thyme

> > 1 teaspoon dry mustard

> > 2 teaspoons chili powder

> > 1/2 teaspoon cinnamon

> > 1/8 teaspoon sage

> > 2 tablespoons parsley sprigs

> >

> > 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.

> >

> >

>