Veggie Casserole

•	2 C potatoes, w/skin, cubed
•	2 Whole carrots, fresh, chopped or julienned
•	1 C lima beans, cooked
•	1/2 medium onion, fresh, minced
•	2 medium zucchini, fresh, cubed
•	3 C bok choy (Chinese cabbage) fresh, chopped
•	1 C corn, yellow, frozen or fresh
•	1 TBSP olive oil
•	3 TBSP parsley, fresh, chopped
•	1/2 tsp Vege Sal — to taste (seasoning salt or just sea salt)
•	1/2 tsp tamari — to taste

Directions:
1. Mix all veggies and place in oiled 9” x 13” pan
2. Sprinkle parsely, tamari, Vege Sal and oil over top.
3. Bake, covered, at 325 degrees for about 1 hours

Preparation Option: This recipe may be prepared in a crockpot and cooked on low for 8 hours.

Serves 8

Other Options:
Substitute any other favorite veggies — if you want a more Mexican feel, use bell peppers and a jalapeno, if you want Italian, add tomatoes and basil and spinach instead of bok choy and tamari.

Add in cooked grains: brown rice, millet, quinoa.

Try chicken (cubed), tofu, TVP (texturized vegetable protein) or Tempeh instead of beans for a different protein.

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