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Description
The bottom half of shepherd's pie. Using TVP instead of meat. Not vegan.
modified from http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2.html
Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. canola oil (I did half coconut, half olive)
- 1 onion (medium, chopped)
- 2 cloves garlic (minced)
- 1 cup tvp
- 7/8 cup chicken broth
- 3/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 1/2 tsp. gelatin
- 1 cup chicken broth
- 2 tsp. tomato paste
- 1 tsp. worcestershire sauce
- 2 Tbsp. rosemary (fresh chopped)
- 2 tsp. dried thyme
- 2 1/2 cups veggie (medley, frozen, peas, carrots)
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Directions
- Pour 7/8 cup of boiling chicken broth over 1 cup TVP. Let sit for at least 5-10 minutes.
- Preheat oven to 400.
- Heat oil in cast-iron skillet to medium-high heat. Add onions. saute until golden. Add garlic and frozen veggies. Saute until browning.
NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium520mg22% |
| Potassium290mg8% |
| Protein5g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A4% |
| Vitamin C10% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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