Title: Hawaiian Yam Bake
Categories: Vegetarian Vegan Main
Yield: 8 Servings

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