Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 lg Sweet potatoes or yams; 2 c Tempeh; cut into 1" chunks
-peeled and cut into 2" 2 c Dried lentils
-chunks 3 c Vegetable stock
2 c Pineapple chunks 1/2 c Honey or other natural
1 c Banana; sliced -sweetener
2 c Hearts of palm; cut into 2" 2/3 c Prepared spicy mustard
-chunks 1/2 c Cider vinegar

Preheat oven to 250 deg.

Combine all ingredients in a large roasting pan or casserole dish.
Place in oven and bake, covered, for 2 hours. Stir occasionally and
serve hot.

Hint: For a sweeter taste, use apple juice to replace 1/2 of the
vegetable stock.

Per serving: 531 cal'; 22 g prot; 460 mg sod; 100 g carb; 7 g fat; 0
mg chol; 82 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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