A couple nights ago, I made this and even my dad, who announced, "I'm
not in the mood for that meatless thing tonight," loved it. It's quite
hearty (I served it over whole wheat couscous). Also, I used frozen
cauliflower and broccoli pieces (cheaper than all florets). I think you
could probably vary the vegetable proportions according to what you
From 'The McDougall Program for Maximum Weight Loss'
Savory Baked Vegetables
Prep time: 30 min
Cooking time: 1.5 hrs
4 medium potatoes, scrubbed and sliced
2 carrots, scrubbed and sliced
1 zucchini, thickly sliced
1/2 lb of mushrooms, sliced
1 cup cauliflower florets
1 cup broccoli florets
1 onion, thinly sliced and separated into rings
1.5 cups water
2 Tbls. soy sauce
2 cloves garlic, pressed
1/2 Tbl. paprika
1/4 tsp. each curry powder, ground cumin, and dried oregano
1/8 tsp. each dried dill, dried marjoram, fresh ground pepper
pinch each of ground nutmeg, allspice, cloves, ginger, and coriander
1.5 Tbls cornstarch mixed with 1/4 cup cold water
Preheat oven to 350F.
Layer the vegetables in a covered casserole dish in order given. Place
water, soy sauce, garlic, and all spices in a small jar. Shake to mix
well and pour over vegetables. Cover and bake 1.5 hrs. Remove from
oven and drain juices into a saucepan. Slowly add cornstarch and water
mixture to the juices in the saucepan. Bring to a boil, stirring
constantly, until thickened. Pour the sauce over the vegetables. Serve
at once, either by themselves or with whole grains.
Hope you guys like this!