Beth's Roasted Vegetable and TVP Casserole (8.5oz=1 serving)

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 264.0
  • Total Fat: 4.9 g
  • Cholesterol: 13.6 mg
  • Sodium: 871.2 mg
  • Total Carbs: 38.1 g
  • Dietary Fiber: 10.2 g
  • Protein: 18.1 g

View full nutritional breakdown of Beth's Roasted Vegetable and TVP Casserole (8.5oz=1 serving) calories by ingredient
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Introduction

TVP or Textured Vegetable Protein is a good substitute for meat whether you are a vegetarian or just trying to cut out some of that red meat content in your diet. The best part about a casserole is that you will taste the whole rather than each part, so if you don't like TVP or Soy or tofu, you may still like the dish. TVP or Textured Vegetable Protein is a good substitute for meat whether you are a vegetarian or just trying to cut out some of that red meat content in your diet. The best part about a casserole is that you will taste the whole rather than each part, so if you don't like TVP or Soy or tofu, you may still like the dish.
Number of Servings: 10

Ingredients

    4 cup, chopped or diced Broccoli, fresh
    2 5" long Sweet potatoes
    1 cup, chopped Onions, raw
    2 cup (192 grams) Bob's Red Mill - High Protein Textured Vegetable Protein, Dry
    2 cup baby Carrots, halved
    3 cup Brussels sprouts, halved
    1 can Yellow Sweet Corn
    1 cup Green Beans French style canned
    3.25 cup Dei Fratelli italian tomato sauce
    1.75 cup Dei Fratelli Stewed Tomatoes
    1 tsp Salt
    2 tsp Rosemary, dried
    2 tsp Pepper, black
    1.5 cup Colby Jack Cheese, shredded
    10 cups water

Tips

keep an eye on your vegetables and how soft you prefer them. You may have to adjust roasting time or temperature to get the results you prefer. Remember higher temperatures will result in cooking faster and larger pieces may not get done all the way through, lower temp longer time = mushy. So find that happy medium that you love!


Directions

Preheat oven to 400 F

Bring 10 cups of water to a boil. Measure out 2 cups of the boiling water to hydrate the 2 cups of TVP and fluff this mixture with a fork. Then add chopped carrots and potatoes to the boiling water and cook for 10 minutes.

cut/chop broccoli, onions, and sprouts and spread them out on a baking sheet along with the softened carrots and potatoes. At this point you may use olive oil to moisten the vegetables but you'll have to add that separately in your tracker because I do not include it in the nutritional analysis of this dish. Season vegetables with rosemary and roast for 45 minutes at 400 F

In a large mixing bowl, stir stewed tomatoes, tomato sauce, corn, green beans, and hydrated TVP with a wooden spoon. Sprinkle in 1 teaspoon salt while stirring and grind in pepper to taste.

When vegetables are done roasting, add roasted vegetables to the tomato mixture and deposit everything into a half-sheet roasting pan. (I'm sure this is not the name for this size roasting pan, but it is a pan that is approximately the size of a half-sheet cake and about 3 inches deep.) Then bake at 400 F for 30 minutes.

Sprinkle with 1.5 cups cheese and pop in the oven for another 10 minutes or until cheese reaches desired melt-i-ness.

section into 10 equal sections and serve.

Serving Size: Makes 10 - 8.5oz servings

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