Travel Recipes
We've taken on the challenge to be carefully working on a list of 50 simple and tasty vegetarian recipes!Easy to make and tasty! For now, in these old recipes we just use any meat alternative.
Use search to find a title. Click 'read more' to see the original version.This way you can still see
the original meat recipe or go to Suzie's page.
St Paddy |
By Sushi | On |
Ingredients |
| 2 medium potatoes |
| 2 small parsnips |
| 3/4 pound lean ground vegetarian beef |
| 1 medium onion, chopped |
| 2 cups finely shredded cabbage |
| 1 can (14-1/2 ounces) reduced-sodium vegetarian chicken or vegetarian beef broth |
| 1/2 cup frozen peas |
| 3/4 teaspoon salt, divided |
| 1/2 teaspoon pepper, divided |
| 1/4 cup milk |
| 1 tablespoon butter |
| 1 tablespoon chopped parsley |
| 2 medium carrots, halved and sliced |
| 1 teaspoon dried thyme |
| 1 teaspoon Worcestershire sauce |
| 1 tablespoon all-purpose flour |
| 1/4 cup tomato paste |
HOW TO MAKE
| HOW TO MAKE: |
|---|
| Peel potatoes and parsnips and cut into large pieces; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Meanwhile, in a large skillet, cook vegetarian beef and onion over medium heat until vegetarian meat is no longer pink; drain. Stir in the cabbage, parsley,carrots, thyme and Worcestershire sauce. In a small bowl, combine the flour, tomato paste and broth until smooth. Gradually stir into vegetarian meat mixture. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in the peas, 1/4 teaspoon salt and 1/4 teaspoon pepper. Drain potatoes and parsnips; mash with milk, butter and the remaining salt and pepper. Serve with vegetarian meat mixture. Yield: 4 servings.Enjoy! |
| SUCCESS! |
| “print” |
