Dinner

Kidney Bean and Mushroom HotPot is for Dinner.

Kidney Bean and Mushroom HotPot takes 15 minutes to prepare.

Kidney Bean and Mushroom HotPot takes 35 minutes to cook.

Kidney Bean and Mushroom HotPot makes 6 servings.

The ingredients for Kidney Bean and Mushroom HotPot are:

1/2 Cup TVP Mince Style
1/2 Cup Boiling Water
1 Tblsp Olive Oil
1 Clove Garlic Crushed & chopped
1/2 Cup chopped Celery
1 small carrot diced
1/2 bell pepper sliced
1 small zuchinni sliced
2 Cups sliced mushrooms
1 lg can of Tomato Puree
1 310 can Red Kidney Beans
1 tsp dried parsley or 3 tsp fresh
Optional additions include basil, oregano & bay leaf.

Here is how you make Kidney Bean and Mushroom HotPot:

Place TVP in bowl & pour over 1/2 cup boiling water - stand for 10 mins & drain.Heat Oil in large frying pan & saute garlic until tender. Add chopped vegetables & stir fry for 10 mins until tender, - Sitr in Mushrooms & cook a futher 2 minutes.Add TVP & Kidney Beans , parsley & tomato Puree and bring to boil, reduce heat & simmer for 15 minutes, or until vegetables are cooked. MICROWAVE METHODMicrowave garlic & oil on high for 2 mins, Add Vegetables & microwave High for 2 mins, add mushrooms & coo a further 2 minuts. Add TVE, Kidney Beans, Puree & herbs, Microwave 5 minutes, or until vegetables are tender. . serve with white or brown rice Number of Servings: 6Recipe submitted by SparkPeople user WOOLFEMME.

The nutritional information for Kidney Bean and Mushroom HotPot is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 184.2

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 889.8 mg
• Total Carbs: 30.9 g
• Dietary Fiber: 9.3 g
• Protein: 11.7 g

The dietary needs meet for Kidney Bean and Mushroom HotPot is Vegan