8 oz veggie burger-style crumbles
14.5 oz can of diced tomatoes
8 oz can of plain tomato sauce
15.25 oz can of corn
1 small-medium zucchini
beans (optional, I don’t like them!)
4 cloves of garlic
2 small hot peppers (I use Anaheim chilies)
dash of hot pepper seasoning of choice (like crushed red pepper)
dash of salt
oil or vegan margarine
Finely chop the garlic and peppers and then cook in a frying pan over medium heat with veggie burger crumbles, oil and hot pepper seasoning. Chop zucchini into ~1/2in pieces and throw in with burger crumble, cook until heated through. Put veggie burger mixture into crock pot with corn, tomatoes, tomato sauce, salt, and beans if desired. Cook for several hours until zucchini is cooked through.