Vegetarian

Cheesy Potatoes and TVP takes 20 minutes to prepare.

Cheesy Potatoes and TVP takes 20 minutes to cook.

Cheesy Potatoes and TVP makes 6 servings.

The ingredients for Cheesy Potatoes and TVP are:

2 cup Bob's Red Mill TVP
2 cup Broth, Beef, Unsalted, Swanson
2 tbsp Hunt's Ketchup
6 medium (2-1/4" to 3-1/4" dia.) Potato, raw
1 medium (2-1/2" dia) Onions, raw
3 large (7-1/4" to 8-1/2" long) Carrots, raw
2 clove Garlic
1 cup, shredded Cheddar or Colby Cheese, Low Fat
4 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend
3 stalk, large (11"-12" long) Celery, raw
4 tbsp Cilantro, raw

Here is how you make Cheesy Potatoes and TVP:

Combine the Textured Vegetable Protein (TVP) and the beef broth in a small mixing bowl and allow the TVP to absorb the broth. Dice the potatoes, celery, cilantro, garlic and carrots. Heat the oil in a large skillet. Cook over medium heat the potatoes, stirring regularly until they are tender (~5-10 minutes). Add the onion, carrots and celery and continue to cook about 5 minutes or until the onions, carrots and celery are to your preferred texture. lower the heat and add the diced garlic, cilantro, and Mrs. Dash and cook another minute or 2. Add TVP and cook until TVP is at the same temperature as the vegetables. Stir in the cheese until it is melted and well distributed (leave out the cheese to make it vegan). This goes well with salsa and corn tortillas. Serving Size: 6-2 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user SCIFROG.

The nutritional information for Cheesy Potatoes and TVP is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 326.3

• Total Fat: 1.6 g
• Cholesterol: 4.0 mg
• Sodium: 293.5 mg
• Total Carbs: 51.4 g
• Dietary Fiber: 12.3 g
• Protein: 25.7 g