vegetarian sheperds pie.
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
Introduction
main dish main dishNumber 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.
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.