Baked "Veggie Burger" Stew

Welcome the robust flavors of root veggies in a warm and cozy stew.

  • prep time 15 min
  • total time 1 hr 15 min
  • ingredients 15
  • servings 4

Ingredients

2
medium potatoes, cubed (2 cups)
2
small turnips, peeled and cubed
1/2
medium rutabaga, peeled and cubed (2 cups)
2
medium stalks celery, sliced (1 cup)
2
medium carrots, sliced (1 cup)
3
small onions, cut into fourths
1/2
cup all-purpose flour
2
cups vegetable broth or Progresso™ beef flavored broth (from 32-oz carton)
2
cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
2
tablespoons chopped fresh or 3/4 teaspoon dried thyme leaves
2
tablespoons chopped fresh or 3/4 teaspoon dried marjoram leaves
1/4
teaspoon salt
1/4
teaspoon pepper
1
dried bay leaf
4
frozen vegetarian burgers, thawed and cut into 1-inch pieces
  • 1 Heat oven to 350ºF. In ovenproof 4-quart Dutch oven, mix potatoes, turnips, rutabaga, celery, carrots and onions.
  • 2 In small bowl, mix flour and broth until smooth. Stir broth mixture and remaining ingredients except burger pieces into vegetable mixture. Heat to boiling over medium-high heat. Stir in burger pieces.
  • 3 Cover; bake 50 to 60 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    300
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    1250mg
    1250%;
    Total Carbohydrate
    55g
    55%
    (Dietary Fiber
    9g
    9%
    ),
    Protein
    18g
    18%
    ;
    % Daily Value*:
    Vitamin A
    80%;
    Vitamin C
    48%;
    Calcium
    16%;
    Iron
    36%;
    Exchanges:
    3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
     
    *Percent Daily Values are based on a 2,000 calorie diet.
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