Comfort Cravings Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 2/3 cups dry TVP granules1 cup vegetarian beef broth1/4 tsp soy sauce1 tbsp olive oil1 large Vidalia onion, diced2 cloves garlic, minced2 stalks celery, diced2 carrots, diced1/2 cup chopped button mushrooms1 large red bell pepper, diced1 lb fresh or frozen chopped green beans1 cup frozen green peas 1/4 cup red wine3/4 cup crushed tomatoes 2 tbsp tomato paste1 tbsp Dijon mustard1 tsp vegetarian Worcestershire sauce (mushroom soy sauce)1/2 tsp black pepper1/2 tsp rosemary1/2 tsp thyme1/2 tsp paprika1/2 tsp allspice1/2 tbsp dark, unsweetened cocoa powder6 oz whole wheat macaroni noodles, cooked just shy of al dente and drained (do not rinse)2 tbsp butter3 tbsp flour12 oz evaporated skim milk1/4 tsp salt1/4 tsp black pepper6-1/2 oz (1 1/2 cups) shredded white Cheddar cheese - use GOOD quality, flavourful cheese!
Preheat oven to 375F.
In a bowl, combine TVP granules, hot broth and soy sauce. Let stand 10 minutes, drain any excess liquid.
Add olive oil to a large pot over medium heat.
Add onion, garlic, celery, carrots, mushrooms and bell pepper.
Cook until vegetables are beginning to soften and brown, about 8-10 minutes.
Stir in beans and peas, then add the rehydrated TVP.
Pour in the wine, crushed tomatoes, tomato paste and Dijon mustard. Bring to a bubble, then reduce heat and stir in Worcestershire, pepper, rosemary, thyme, paprika, allspice and cocoa powder.
Simmer until thickened, about 5-10 minutes.
Pour mixture into the bottom of a deep 2-1/2 quart casserole dish and set aside.
In a saucepan, melt butter over medium-high heat.
Add flour and cook, whisking constantly, until it begins to tan lightly.
Gradually whisk in evaporated milk.
Bring to a brisk simmer (do not let it boil) and cook until thickened slightly - about 5 minutes. Add salt and pepper.
Stir in cheese in two or three additions, continuously mixing until melted.
Add pasta and cook 2-3 minutes longer, stirring to coat well. Sauce should be very thick.
Spoon pasta mixture overtop of the TVP mixture in the casserole dish.
Bake 30 minutes, until the top is brown and crusty and the whole casserole is hot.
Cool slightly, and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, combine TVP granules, hot broth and soy sauce. Let stand 10 minutes, drain any excess liquid.
Add olive oil to a large pot over medium heat.
Add onion, garlic, celery, carrots, mushrooms and bell pepper.
Cook until vegetables are beginning to soften and brown, about 8-10 minutes.
Stir in beans and peas, then add the rehydrated TVP.
Pour in the wine, crushed tomatoes, tomato paste and Dijon mustard. Bring to a bubble, then reduce heat and stir in Worcestershire, pepper, rosemary, thyme, paprika, allspice and cocoa powder.
Simmer until thickened, about 5-10 minutes.
Pour mixture into the bottom of a deep 2-1/2 quart casserole dish and set aside.
In a saucepan, melt butter over medium-high heat.
Add flour and cook, whisking constantly, until it begins to tan lightly.
Gradually whisk in evaporated milk.
Bring to a brisk simmer (do not let it boil) and cook until thickened slightly - about 5 minutes. Add salt and pepper.
Stir in cheese in two or three additions, continuously mixing until melted.
Add pasta and cook 2-3 minutes longer, stirring to coat well. Sauce should be very thick.
Spoon pasta mixture overtop of the TVP mixture in the casserole dish.
Bake 30 minutes, until the top is brown and crusty and the whole casserole is hot.
Cool slightly, and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 469.5
- Total Fat: 17.1 g
- Cholesterol: 45.0 mg
- Sodium: 802.2 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 11.8 g
- Protein: 32.5 g
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