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My review
Zesty Pantry Potato Stew
made it |
5 reviews
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Rachel K.
"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 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 250 degrees F (120 degrees C).
- 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.
- In a medium bowl combine salsa, sherry, salad dressing, water and cornstarch. Slowly pour over potatoes.
- Bake, covered, in preheated oven for 1 hour. Remove cover and sprinkle with bread crumbs and Parmesan cheese.
- 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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Newest
8/26/2009
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...
6/26/2001
I cooked it an hour and a half at 350 and it did just fine. A tasty meatless meal. I'll make it again!
9/15/2014
We found it to be quite dry. We had to fix it up with more salsa and sour cream.