Vegetable Crisp

Vegetable Crisp

Ingredients (use vegan versions):

1 cauliflower
1 zucchini
3 carrots sliced into pennies
1 cup mushrooms
2 red potatoes
1 onion
garlic
28 oz can whole tomatoes
1 can chick peas
1/2 cup V8 or tomato juice
Braggs Amino
1 1/2 cup rolled oats
3 tablespoons olive oil
1/2 cup chopped walnuts
1 tablespoon flax/sesame seeds
parsley, rosemary, basil

Directions:

Preheat oven to 400° Fahrenheit.

In pot, combine onions, garlic, and spices. Warm.

Add vegetables except whole tomatoes. Use juice from can of tomatoes and V8. Simmer for 5-10 minutes.

In mixing bowl, combine oats, walnuts, flax seeds, oil.

Pour vegetables into large, deep baking dish. Top with chopped canned tomatoes and then cover evenly with oat mixture. Coat with spray olive oil if desired.

Bake for 20-25 minutes until crust is browned and crispy.

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