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!
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