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Ingredients

• 1 2/3 cups dry TVP granules
• 1 cup vegetarian beef broth
• 1/4 tsp soy sauce
• 1 tbsp olive oil
• 1 large Vidalia onion, diced
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 carrots, diced
• 1/2 cup chopped button mushrooms
• 1 large red bell pepper, diced
• 1 lb fresh or frozen chopped green beans
• 1 cup frozen green peas
• 1/4 cup red wine
• 3/4 cup crushed tomatoes
• 2 tbsp tomato paste
• 1 tbsp Dijon mustard
• 1 tsp vegetarian Worcestershire sauce (mushroom soy sauce)
• 1/2 tsp black pepper
• 1/2 tsp rosemary
• 1/2 tsp thyme
• 1/2 tsp paprika
• 1/2 tsp allspice
• 1/2 tbsp dark, unsweetened cocoa powder
• 6 oz whole wheat macaroni noodles, cooked just shy of al dente and drained (do not rinse)
• 2 tbsp butter
• 3 tbsp flour
• 12 oz evaporated skim milk
• 1/4 tsp salt
• 1/4 tsp black pepper
• 6-1/2 oz (1 1/2 cups) shredded white Cheddar cheese - use GOOD quality, flavourful cheese!

Description

Two Of The Most Comforting Foods In The World To Me Have To Be Shepherd's (or Cottage) Pie And Rich, Baked Macaroni And Cheese. I Had To Find A Way Of Making The Ultimate Comfort Food, And This Vegetarian Conglomeration Is Definitely It! A Vegetarian, But

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