Baked "Veggie Burger" Stew

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

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

Directions

  1. 1 Heat oven to 350ºF. In ovenproof 4-quart Dutch oven, mix potatoes, turnips, rutabaga, celery, carrots and onions.
  2. 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. 3 Cover; bake 50 to 60 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf.

Notes

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Nutrition Information

Recipe Step Photos

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