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Zesty Pantry Potato Stew

Rated as 3 out of 5 Stars

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

2 h 50 m servings 132 cals
Original recipe yields 8 servings

Directions

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  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.

Nutrition Facts


Per Serving: 132 calories; 3.4 g fat; 16.3 g carbohydrates; 10 g protein; 6 mg cholesterol; 494 mg sodium. Full nutrition

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Reviews

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I tried this recipe yesterday. This did not turn out well at all, it may have been because I left out the TVP (I have a friend who won't eat soy). The carrots were only half cooked, but this wa...

I cooked it an hour and a half at 350 and it did just fine. A tasty meatless meal. I'll make it again!

My husband liked this alot but it was a little to bitey for my kids.

We found it to be quite dry. We had to fix it up with more salsa and sour cream.

easy to make and liked very much. I used 2 medium white and 2 small red potatoes raw instead of canned and was fine. thanks for the ideas!