Ingredients Jump to Instructions ↓

  1. 1 large onion, chopped

  2. 1/4 tsp garlic powder

  3. 1/2 lb mushrooms, chopped

  4. 2 tsp cornstarch mixed w/

  5. 1/4 cup cold water

  6. 1/2 cup water

  7. 2 cups cooked garbanzo beans

  8. 1 1/2 cups diced carrots

  9. 1 1/2 cups frozen peas, thawed

  10. 3/4 cup diced celery

  11. mashed potatoes

  12. 1/2 bunch spinach, washed and trimmed (about 2 cups)

  13. 2 cups low-fat soy milk

  14. 1 tbl soy sauce

  15. 1/2 tbl Parsley

  16. 325 F. Place the onion and mushrooms in a large pot with the water. Cook, stirring, for 5 min. Add the carrot and celery, and continue to cook, stirring frequently, until the carrot and celery are tender, about 10 min. Add the spinach, cover, and steam until wilted, about 1 min. Remove from heat. In a separate saucepan, mix soy milk with the soy sauce, parsley, and garlic powder. Add the cornstarch mixture and cook, stirring, until the mixture boils and thickens. Add to the vegetable mixture, then stir in the garbanzos and peas. Spoon into six to eight individual casserole dishes. Top with mashed potatoes and sprinkle with paprika. Bake for 30 min. or until golden.


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