Vegetable gravy pie

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 392.0
  • Total Fat: 5.5 g
  • Cholesterol: 3.6 mg
  • Sodium: 869.1 mg
  • Total Carbs: 73.6 g
  • Dietary Fiber: 16.2 g
  • Protein: 14.9 g

View full nutritional breakdown of Vegetable gravy pie calories by ingredient
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Number of Servings: 4


    * Carrots, raw, 2 medium, diced
    * Kale, 2 cup, chopped
    * Onions, raw, 1 cup, chopped
    * Beans, red kidney, 2 cup
    * Heinz Home Style Savory Brown Gravy, canned, 1 cup (or any low fat gravy)
    * V8 Vegetable Juice, Low Sodium, 5.6 oz
    * Sage, ground, .5 tsp
    * Olive Oil, 1 tbsp
    * *Potato, raw, 4 medium (2-1/4" to 3-1/4")
    * Milk, 2%, .25 cup
    * Garlic salt, 1/4 tsp


Boil cubed potatoes until tender. Drain, add milk and garlic salt then mash.

Fry onions and carrot in oil until tender. Add chard and cook until lightly wilted. Stir in beans, gravy, v8, and sage. Heat through, then adjust seasoning with salt, pepper, and chili flakes.

Put gravy mix in 8x8 casserole, then top with mashed spuds. Bake in 350 oven for 40 minutes or until bubbly and lightly browned.

Number of Servings: 4

Recipe submitted by SparkPeople user MEGABOMB.

TAGS:  Vegetarian Meals |

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