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Ingredients
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1 ½ pounds sweet potatoes, peeled and chopped
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2 tablespoons soft, non-hydrogenated margarine
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¼ teaspoon fresh ground pepper
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2 teaspoons Spectrum® Canola Oil
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1 (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round
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1 green pepper, chopped
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2 cloves garlic, minced
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1 tablespoon all-purpose flour
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1 cup Imagine® Low Sodium Organic Vegetable Broth
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1 cup combined, Yves Veggie Cuisine® sweet peas, Yves Veggie Cuisine® whole kernel Golden Corn and carrots
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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In pot of boiling water, cook potatoes for about 15 minutes or until tender.
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Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
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In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
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Stir in flour and cook, stirring, for 1 minute.
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Add stock to skillet; bring to a boil.
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Add peas, corn, carrots, and remaining ground pepper.
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Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
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Bake in the preheated oven for about 15 minutes or until bubbly around edges.
Nutrition Facts (per serving)
350 | Calories |
8g | Fat |
51g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 350 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 1g | 5% |
Sodium 729mg | 32% |
Total Carbohydrate 51g | 19% |
Dietary Fiber 11g | 38% |
Total Sugars 13g | |
Protein 19g | 39% |
Vitamin C 29mg | 32% |
Calcium 58mg | 4% |
Iron 1mg | 7% |
Potassium 1007mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.