Ingredients

How to make it

  • Preheat oven to 375F, lightly grease a 2 qt casserole dish.
  • In a bowl, combine TVP granules, hot broth and soy sauce. Let stand 10 minutes, drain any excess liquid.
  • In another bowl, mash potatoes with kidney bean puree, pumpkin, buttermilk, cream cheese and egg yolk. Season to taste and set aside.
  • Add olive oil to a large pot over medium heat.
  • Add beef and 2 tbsp water, cook, stirring, 1 minute.
  • Add onion, garlic, carrot, celery and bell pepper and cook until vegetables are beginning to soften and brown, about 7-8 minutes.
  • Stir in rehydrated TVP and cook 1 minute.
  • Add wine and stir vigorously to dislodge the browned bits on the bottom of the pot, then pour in beef stock.
  • Add Worcestershire, paprika, thyme, rosemary and salt and pepper to taste, then add tomato paste and mix in.
  • Raise heat to medium-high and cook, stirring, until thickened, about 7-8 minutes. Stir in peas and pour into the prepared casserole dish.
  • Top with the potato mixture.
  • Bake for 25 minutes, until the potatoes are browned.

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Reviews & Comments 3

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  • jo_jo_ba 4 years ago
    I hope you enjoy it!! Here's my conversion list for other amounts: http://yummysmells.blogspot.com/2007/11/vegan-comfort-food-messy-janes.html
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  • chuckieb 4 years ago
    I have never cooked with TVP granules before but your recipe is going to persuade me to give it a try. Thanks so much.
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  • jo_jo_ba 4 years ago
    Amount Per Serving
    Calories: 441.9
    Total Fat: 10.9 g
    Cholesterol: 65.8 mg
    Sodium: 732.1 mg
    Total Carbs: 50.8 g
    Dietary Fiber: 13.1 g
    Protein: 34.4 g
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