Name: Vegetable Gravy
Yield: 4
Ingredients: 2 large carrots, peeled and chopped; 1 green bell pepper, chopped; 1 small onion, chopped; 10 ounces mushrooms, chopped; 1 can, jar or box whole or strained tomatoes or 1 jar Dr. Fuhrman' s tomato sauce; water (for rinsing out the jar, can or box)

Serves

Ingredients

2 large carrots, peeled and chopped

1 green bell pepper, chopped

1 small onion, chopped

10 ounces mushrooms, chopped

1 can, jar or box whole or strained tomatoes or 1 jar Dr. Fuhrman' s tomato sauce

water (for rinsing out the jar, can or box)

Instructions

Preheat the oven to 350 degrees F.

Place the carrots, peppers, onions and mushrooms on a baking sheet. Pour the tomato sauce, strained tomatoes, or whole tomatoes (from the can, jar, or box) over the vegetables. Swirl a little water around the empty tomato jar, box, or can to rinse out the remaining sauce, and pour this water over the vegetables.

Bake for 1 to 1 1/2 hours, or until the vegetables are soft.

Scoop out some mushroom pieces and set them aside.

Let the baked vegetables cool slightly, then transfer to a high-powered blender. Blend until smooth to create a gravy. Stir the reserved mushroom chunks back into the gravy for added texture.

Nutrition Facts

Calories 70, Protein 4 g, Carbohydrates 15 g, Sugars 8 g, Total Fat 0.6 g, Saturated Fat 0.1 g, Cholesterol 0 mg, Sodium 40 mg, Fiber 3.9 g, Beta-Carotene 3283 ug, Vitamin C 35 mg, Calcium 33 mg, Iron 1.5 mg, Folate 35 ug, Magnesium 30 mg, Potassium 722 mg, Zinc 0.7 mg, Selenium 6.9 ug

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Vegetable Gravy