Ingredients
- 1 c. Bob's Red Mill TVP
*3 cups beef or vegetable broth (1 c. for the TVP, 2 cups to cook the veggies)
2 parsnips sliced 1/4" thick
2 carrots sliced 1/4 " thick
2.5 c. rutabaga cubed 1/2"
1 turnip cubed 1/2" (or smaller as they take longer to cook than the other veggies.
1 medium onion diced
1 large stalk of celery sliced thin
1/2 cup canned mushrooms sliced (or sub fresh)
1/2 cup frozen peas
1 Bay Leaf
1/4 tsp ground Thyme
1/4 tsp black pepper
2 TBSP Tomato Paste
For Potato topping:
1 1/3 cup Betty Crocker Potato Buds
1/3 c. skim milk
2 tsp Butter Buds
1/4 teaspoon NuSalt
1.33 cups tap water
1/2 c. Kraft fat free cheddar
Description
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