1 lg Onion, chopped
1/4 ts Garlic powder
1/2 lb Mushrooms, chopped
2 ts Cornstarch mixed w/ 1/4 cup
-cold water
1/2 c Water
2 c Cooked garbanzo beans
1 1/2 c Diced carrots
1 1/2 c Frozen peas, thawed
3/4 c Diced celery
Mashed potatoes (recipe
-follows)
1/2 bn Spinach, washed and trimmed
-(about 2 cups)
2 c Low-fat soy milk
1 tb Soy sauce
1/2 tb Parsley Patch seasoning,
-general blend
Preheat oven to 325 degrees 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 Patch, 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.
Yields
1 Servings