Guest guest Posted January 17, 2001 Report Share Posted January 17, 2001 * Exported from MasterCook * Baked Stew Recipe By : The Cooking Cardiologist, by Richard Collins, page 98 Serving Size : 6 Preparation Time :0:00 Categories : Soups And Stews Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups TVP Flakes/Chunks 1 cup tomato juice - hot 1 envelope dry onion soup mix 1 package fat-free brown gravy mix vegetarian 1 tablespoon horseradish 5 medium potatoes peeled and quartered 5 medium carrots -- peeled and sliced 6 small onions -- peeled and halved 1 can mushrooms salt and pepper -- to taste Serving Size: 6 Place TVP and dry soup mix in sprayed 3 qt. casserole, pour hot tomato juice to rehydrate. Mix well and let set for 1 hour. Add gravy horseradish and mushrooms, mix well. Add potatoes, carrots, and onions, mix well. Cover and bake in a 350 degree oven until vegetables are tender, about 1 1/2 hours. Stir occasionally while baking, if the stew becomes dry add a small amount of water or tomato juice. Nutritional analysis: Calories 182, Eat 0, Cholesterol 0, Carbohydrates 38, Protein 12.5, Sodium 1.119, Potassium 974, calcium 95. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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