Zesty Pantry Potato Stew recipe

All Recipes Everyday Cooking Recipes Vegetarian Protein TVP

Ingredients

2 cups chopped carrots
½ cup texturized vegetable protein (TVP)
¼ cup uncooked long-grain rice
1 onion, sliced
2 (15 ounce) cans sliced potatoes, drained
1 cup salsa
⅛ cup dry sherry
⅛ cup Italian-style salad dressing
2 cups water
1 teaspoon cornstarch
¼ cup dry bread crumbs
½ cup grated Parmesan cheese

Nutrition Info

132.1 calories
carbohydrate: 16.3 g
cholesterol: 5.5 mg
fat: 3.4 g
fiber: 2.4 g
protein: 10 g
saturatedFat: 1.4 g
servingSize: -
sodium: 494.5 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 250 degrees F (120 degrees C).

  2. In a large bowl toss together carrots, TVP, rice and onion. Transfer to a deep, round casserole dish. Press mixture down evenly. Layer potatoes on top of carrot mixture.

  3. In a medium bowl combine salsa, sherry, salad dressing, water and cornstarch. Slowly pour over potatoes.

  4. Bake, covered, in preheated oven for 1 hour. Remove cover and sprinkle with bread crumbs and Parmesan cheese.

  5. Heat oven to 400 degrees F (200 degrees C) and bake, uncovered, for 1 1/2 hours. Cool slightly before serving.

Recipe Yield

8 servings

Recipe Note

Something I threw together today. TVP is available in health food stores (and in more and more supermarkets, these days).

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