Use Big pan or pot; 4 Servings; MFP
2/3 bag frozen mix vegetables
½ medium onion chopped
½ cup diced celery
½ cup diced carrots
1 tbsp garlic cloves, finely chopped
165 g Morningstar crumbles (250 cal)
OR 66 g Impossible meat (130 cal)
AND 33 g dry lentils (~100 cal) and 3.5 oz water (15 - 20 min pressure cook)
OR replaced Lentils with 75 g cooked/30 g dry beans
PLUS 1/2 cup (70 g) dry beans cooked/ ¾ can beans
½ can chopped tomatoes
2 g MSG
2 bay leaves
1 tsp each chili powder, sage, dried thyme, dried basil
Salt and pepper to taste
6 g Better Than Bouillon & 1/2 cup water
1 tsp butter
1/2 cup red wine
1 tbsp flour
3ish servings instant mashed potatoes (make runny and make in pour measuring cup and pour over mixture)
66 g/1 cup Idahoan Instant Potatoes
1 tbsp unsalted butter
~1.7 cup liquid total (water/milk)
Don't use sweetened milk (~100 cal)
KCl
In 12” saucepan, sauté vegetables in oil until tender.
Add crumbles and heat through.
Add tomatoes, beans and spices and heat.
Meanwhile, in a small pot, add butter and flour to the pot and stir.
Slowly add the broth, stirring it in until a gravy starts to form. Season with salt. Simmer over low heat to get it thickened even further.
After thickened, slowly add back to the vegetable/crumble mixture and simmer. Remove bay leaves.
Transfer the vegetable/crumble mixture to 9x9 pie pan or 8x8 casserole dish which has been coated with cooking spray.
Make instant potatoes by following the recipe per package directions for mashed potatoes with half the butter, extra milk and adding the cheese.
Top mixture with potatoes.
Bake at 375°F for 20-25 minutes or until the potatoes begin to turn a golden brown. Place cookie sheet under dish to catch splashes. Allow to sit for a few minutes before serving.