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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Mushrooms, carrots, celery, peas and potatoes pack this full-flavored meal-maker. In fact, youâll never even miss the meat. Itâs that rich and satisfying! âKim Hammond, Kingwood, Texas Ingredients:
6 garlic cloves |
1/4 teaspoon olive oil |
1-1/2 pounds medium potatoes, peeled and cubed |
3 tablespoons vegetable broth |
1/4 teaspoon salt |
1/8 teaspoon pepper |
filling: |
1 medium onion, chopped |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 pound sliced baby portobello mushrooms |
8 ounces frozen vegetarian meat crumbles |
2 medium carrots, sliced |
2 celery ribs, chopped |
3/4 cup vegetable broth, divided |
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed |
1 tablespoon reduced-sodium soy sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup frozen peas |
Directions:
1. Preheat oven to 425°. Place garlic on a double thickness of heavy-duty foil. Drizzle with oil. Wrap foil around garlic. Bake 15-20 minutes. Cool for 10-15 minutes.
2. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender; drain. Mash potatoes with broth, salt and pepper; squeeze softened garlic into potatoes and mix well.
3. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in mushrooms, meat crumbles, carrots and celery; cook and stir 5 minutes. Add 1/2 cup broth, rosemary, soy sauce, salt and pepper; cover and cook 10 minutes.
4. Combine flour and remaining broth until smooth. Gradually stir into pan. Bring to a boil; cook and stir 1 minute or until thickened. Stir in peas.
5. Preheat oven to 350°. Transfer vegetable mixture to an 8-in. square baking dish coated with cooking spray; cover with potato mixture. Bake, uncovered, 30-35 minutes or until heated through. Yield: 6 servings.
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