Ingredients
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1/3 cup yves vegetarian ground beef
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1 cup frozen peas
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3 medium carrots, diced
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4 medium potatoes, cooked
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2 medium sweet potatoes, cooked
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1/4 cup all-purpose flour
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2 tablespoons margarine or 2 tablespoons butter
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1 tablespoon olive oil
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2 cups vegetable stock
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3 tablespoons ketchup
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3 tablespoons soy sauce
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1/2 tablespoon salt
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1/2 tablespoon basil
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1/2 tablespoon oregano
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3 garlic cloves, diced
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3/4 cup undrained canned corn
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3 medium cooking onions, diced
Instructions
- In order to make this recipe, you need to make a batch of mashed potatoes; here is a simple way that yields amazing results. After boiling (2 medium) sweet potatoes and (6 medium) potatoes for about 15 minutes, drain and mash.
- Add some of your vegetable stock as needed and your (2 tbsp) margarine or butter.
- Continue to mash according to your taste, until desired texture is achieved.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a bowl, combine ketchup, salt, basil, oregano, soy sauce and the remainder of your vegetable stock.
- Stir.
- Sautee carrots and onions in olive oil for approximately 10 minutes on medium-high heat, or until desired tenderness.
- Add your package of Yves Veggie Ground Round Original, corn (with liquid), peas, garlic and your ketchup, soy sauce, vegetable stock mixture.
- Add flour to thicken the sauce, allow to simmer until desired consistency (approximately 5 to 10 minutes).
- Transfer this mixture into a large pan (I use a small roasting pan, use your best judgement).
- Spread the mashed sweet potato and potato over top using a rubber spatula.
- Bake, uncovered for 45 - 60 minutes.
- This recipe also freezes very nicely.