1 medium carrot, shredded
1 medium onion, shredded
1 medium green bell pepper - finely diced
1 medium red bell pepper - finely diced
1 medium yellow pepper, finely diced
1 cup certified organic vegetable protein
1 medium onion, finely diced
1 medium zucchini, quartered
1 medium squash, quartered
1 (10 ounce) can refrigerated crescent roll dough
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine carrots, onion, bell pepper, red bell pepper, yellow pepper, vegetable protein, onion, zucchini, squash and crescent roll dough. Roll dough into a 2 inch thick. Place on a medium baking sheet.
Bake 4 hours in the preheated oven, until carrot is tender.