vegetarian sheperds pie.

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 380.9
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 256.5 mg
  • Total Carbs: 66.3 g
  • Dietary Fiber: 13.7 g
  • Protein: 20.0 g

View full nutritional breakdown of vegetarian sheperds pie. calories by ingredient
Submitted by:

Introduction

main dish main dish
Number of Servings: 4

Ingredients

    1 cup Bob's Red Mill TVP
    2 leek Leeks
    1 cup Rice Dream Original rice milk
    .5 cup Vegetable Broth
    2 large (7-1/4" to 8-1/2" long) Carrots, raw
    1 tbsp Canola Oil
    1 cup Peas, frozen
    1 cup, pieces or slices Mushrooms, fresh
    2 medium whole (2-3/5" dia) Red Ripe Tomatoes
    74 gram(s) bell pepper, red, sweet, raw
    4 medium (2-1/4" to 3-1/4" dia.) Potato, raw

Directions

cook potatoes in boiling water, when cooked, drain and mash with rice milk.

Cook TVP in oil, and 1/4 cup broth. set aside.
Now cook remaining veggies in remaining broth.

Mix veggies with TVP, add oregano, basil, salt and pepper to taste. Top with Mashed Potatoes.

Top with cheese as desired (not counted here)
Bake at 400 for 20 minutes.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LINDALUT.

Rate This Recipe