Ingredients.
1/2 c frozen mixed vegetables
1 serving Gardein Beefless Tips (quartered)
1/4 c chopped celery
1/4 c chopped onion
1/2 small diced tomato
1 small baker potato
1 T minced garlic
1 pk Hunt's tomato paste
water
canola oil
margarine
milk powder
2 T shredded Colby Jack Cheese
salt, pepper, onion powder, chives, ranch flavor (potato), Italian Season, garlic powder, sugar or sweetener
Directions. Wash and Boil your potato for 10-15 minutes. Meanwhile, saute onion and celery in a small skillet, then toss in your tips. Add your spices and tomato paste. Squeeze in the tomato paste and water, 1/4 cup at a time. Stir. Fold in your mixed vegetables. Sweeten to enhance the flavor of the tomato paste. Reduce heat to low simmer. Sauce should be thick but not stiff, forming the consistency of stew.
Remove potato from heat, rest in a ice water bath for 5-10 minutes until cool to touch. Remove the skin. Mash with a fork. Season with onion powder, ranch flavor, garlic powder, and salt to your taste. Add 1 T of margarine and 1 T of milk powder. Stir with fork. Add a little water, 1 T at a time, whipping potatoes into stiff peaks. Sprinkle in chives.
Pour the stew into a large ramekin. Do not over fill. Leave room for the potatoes. Add potatoes. Sprinkle with oil, chives, and cheese. Bake until bubbly, cheese melts, or to your desired result, starting at 350 degrees F, but only increasing heat to brown if you desire.
1/2 c frozen mixed vegetables
1 serving Gardein Beefless Tips (quartered)
1/4 c chopped celery
1/4 c chopped onion
1/2 small diced tomato
1 small baker potato
1 T minced garlic
1 pk Hunt's tomato paste
water
canola oil
margarine
milk powder
2 T shredded Colby Jack Cheese
salt, pepper, onion powder, chives, ranch flavor (potato), Italian Season, garlic powder, sugar or sweetener
Directions. Wash and Boil your potato for 10-15 minutes. Meanwhile, saute onion and celery in a small skillet, then toss in your tips. Add your spices and tomato paste. Squeeze in the tomato paste and water, 1/4 cup at a time. Stir. Fold in your mixed vegetables. Sweeten to enhance the flavor of the tomato paste. Reduce heat to low simmer. Sauce should be thick but not stiff, forming the consistency of stew.
Remove potato from heat, rest in a ice water bath for 5-10 minutes until cool to touch. Remove the skin. Mash with a fork. Season with onion powder, ranch flavor, garlic powder, and salt to your taste. Add 1 T of margarine and 1 T of milk powder. Stir with fork. Add a little water, 1 T at a time, whipping potatoes into stiff peaks. Sprinkle in chives.
Pour the stew into a large ramekin. Do not over fill. Leave room for the potatoes. Add potatoes. Sprinkle with oil, chives, and cheese. Bake until bubbly, cheese melts, or to your desired result, starting at 350 degrees F, but only increasing heat to brown if you desire.
🍃Vegan Variant. Omit or substitute dairy for non-dairy. Substitute dairy for non-dairy.
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