Vegan Summer Veggie Medley

(2)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 lb Baby Carrots5 Stalks Celery1 Onion1 Pack Mushrooms (a dozen or so)2 Bell Peppers1 Zucchini1 Can Green Beans1 Large Can Diced Spicy Tomatoes (or plain)2 TBSP Fat Free Italian Dressing1/2 Cup Vegetable Broth
Directions
1. Chop all veggies except the canned ones & carrots
2. Place carrots in a pan with the veggie broth & cover, cook until mostly tender, set aside
3. All all other veggies except the canned ones, then cook until tender with the italian dressing.
4. add the canned veggies and carrots, simmer until heated through.
5. Serve & Enjoy


Keep in mind these make main dish sized servings.

Options: for a great main dish, add some diced tofu or mock chicken or beef strips.

Tell me what ya think


Number of Servings: 6

Recipe submitted by SparkPeople user XKRISS6X.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 81.0
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 63.0 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 3.1 g

Member Reviews
  • KASSCHNERCH
    Very good! I accidentally turned it into soup though. I wasn't paying attention and pour the carrots along with the broth into the other mixed veggies. It tastes great and Ill for sure do it again! - 4/5/11
  • LUCKY89071
    in cup size wat is a serving? im wondering if i should cut the recipe in half wen i make it? - 2/8/11