Rye's Meal in a Pot GreensSubmitted by: RAYAN5B4
IntroductionI used mustard greens in this batch but you can use any local fall greens for this yummy filling ultra lo cal high protein Vegan meal :) I used mustard greens in this batch but you can use any local fall greens for this yummy filling ultra lo cal high protein Vegan meal :)
1 large bunch of greens- chopped
1 tbsp Olive Oil
1 c. Krogers frz, onion and three peppers blend ( or fresh chopped)
1/2 c. Chiken TVP strips or crumbles( I prefer the dry bulk kind)
1/4 c. pomegranate or plain balsamic vinegar
1/2 c. apple cider vinegar
1 sm. cranberry lite
2 sm. sweet potatoes
1 sunlite potato
1 cup of water
To begin roast your potatoes in the oven the night before or whenever to have them ready. Roasting versus microwave; your choice but I feel the roasting brings out the sweetness and texture better.
Get out a large deep skillet or braising pan ( with a lid) and put the olive oil in it and bring heat up to medium or medium low.
Add onions and peppers to carmelize.
Add TVP and .5 the vinegars and stir on medium for about ten minutes until the flavors are blended.
Add the potatoes chopped in small chunks and blend together.
Add the greens on top and the rest of the vinegar and water. Add some salt to taste as well as the cranberry juice. Cover and let cook for about five minutes.
Take the lid off and really stir all the ingredients together well.
Cover and cook for about another 10 minutes.
Serve with fresh hot cornbread or even better steamed artichokes for an amazing dinner!
Number of Servings: 8
Recipe submitted by SparkPeople user RAYAN5B4.