Although this is a cool weather favourite at our house...it doesn't take long to make so it won't heat up the kitchen too much in the summer.
ingredients
4 large potatoes, skin on, chunked
2 large onions, chunked
4 large carrots, peeled, cut into coins
4 veggie burgers, cut into small chunks
1 lb. pkg (454 g) tofu, cut into small chunks
1 1/4 cups Bisto veggie beef gravy
Garlic Plus seasoning
wee bit of oil or vegan margarine
-use organic items where available for added goodness
- Bisto veggie gravy is available at most grocery stores (just add boiling water)
- I buy Fleishman's salt free margarine, have also purchased Earth Balance vegan butter
- I have made this recipe with Lick's brand nature burgers as well as Yves Veggie veggie burgers
- add more potatoes or carrots if you like...I sometimes add frozen peas too
- sometimes I add Yves Veggie ground round
method
1. Preheat oven to 350 degrees
2. Cook potatoes until tender in water (either on the stove top or in the microwave)
3. While potatoes are cooking, in a frying pan, fry the onion 'til soft in oil or margarine
4. Add the veggie burger chunks and tofu chunks to the frying pan and heat through.
If you're not sure about tofu just yet, omit it from the recipe or cut the chunks very small.
5. Cook the carrots until tender in water (either on the stove top or in the microwave) OR steam them to retain more nutrients.
6. Find a suitable casserole dish in your cupboard, lid required.
7. Place the fried onions/burgers/tofu in the casserole dish.
8. Drain and place the potatoes in the frying pan which was just used for the onions/burgers/tofu. Sprinkle the potatoes with Garlic Plus seasoning. Fry 'til crispy a bit on the outside.
9. While this is going on, put the kettle on to boil so that you can make the Bisto gravy.
10. Pour the made gravy over top of the onions/burgers/tofu in the casserole dish. There should be enough to cover them.
11. Drain carrots, place in casserole dish.
12. Place potatoes on top of carrots.
13. Put lid on the casserole.
14. Heat in oven about 20 minutes
15. Serve with garden salad and fresh bread.
ingredients
4 large potatoes, skin on, chunked
2 large onions, chunked
4 large carrots, peeled, cut into coins
4 veggie burgers, cut into small chunks
1 lb. pkg (454 g) tofu, cut into small chunks
1 1/4 cups Bisto veggie beef gravy
Garlic Plus seasoning
wee bit of oil or vegan margarine
-use organic items where available for added goodness
- Bisto veggie gravy is available at most grocery stores (just add boiling water)
- I buy Fleishman's salt free margarine, have also purchased Earth Balance vegan butter
- I have made this recipe with Lick's brand nature burgers as well as Yves Veggie veggie burgers
- add more potatoes or carrots if you like...I sometimes add frozen peas too
- sometimes I add Yves Veggie ground round
method
1. Preheat oven to 350 degrees
2. Cook potatoes until tender in water (either on the stove top or in the microwave)
3. While potatoes are cooking, in a frying pan, fry the onion 'til soft in oil or margarine
4. Add the veggie burger chunks and tofu chunks to the frying pan and heat through.
If you're not sure about tofu just yet, omit it from the recipe or cut the chunks very small.
5. Cook the carrots until tender in water (either on the stove top or in the microwave) OR steam them to retain more nutrients.
6. Find a suitable casserole dish in your cupboard, lid required.
7. Place the fried onions/burgers/tofu in the casserole dish.
8. Drain and place the potatoes in the frying pan which was just used for the onions/burgers/tofu. Sprinkle the potatoes with Garlic Plus seasoning. Fry 'til crispy a bit on the outside.
9. While this is going on, put the kettle on to boil so that you can make the Bisto gravy.
10. Pour the made gravy over top of the onions/burgers/tofu in the casserole dish. There should be enough to cover them.
11. Drain carrots, place in casserole dish.
12. Place potatoes on top of carrots.
13. Put lid on the casserole.
14. Heat in oven about 20 minutes
15. Serve with garden salad and fresh bread.
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