After going back and forth between going out and making the cheaper & healthier decision to stay in, I brainstormed with what was left in the fridge and came up with this recipe. This is SUPER high in protein and great for those looking to keep carbs & fats down. Freezes well.
Definitely could feed 8 average eaters if you serve it with a salad!
3 cloves garlic diced
1 tsp onion powder
1 cup chopped celery
1 cup chopped carrot
1 small potato cubed with skin
1 medium sweet potato/yam cubed with skin
3-4 cups “seasoned” riced cauliflower (2 small packs)
1 round Lightlife beef or any other beef type product
2 cups reconstituted TVP
1 can beans ( I used white kidneys)
3/4 cups frozen or fresh peas
1/2 – 3/4 cup veggie broth
Spray oil 0r oil IN a sprayer
1 tsp garlic powder
2 tbsp fresh rosemary chopped
2 tbsp fresh thyme chopped
salt & pepper to taste
Preheat oven to 375 degrees.
Chop potato and yam (leave skins on) and bring to low boil for 15 mins on stovetop.
Meanwhile chop carrots, celery and finely diced garlic. In pan on medium heat add 1/2 tsp oil (or used greased cast iron as I do) add veggies & cook for 4-5 minutes then turn down to medium low.
In separate bowl add TVP and 1-2 cups of hot water to reconstitute. Chop fresh rosemary & thyme.
Add herbs, onion powder, light life beef crumbles, tvp & beans to veggies and cook for 10 more minutes on stovetop. Add salt & pepper to taste. At the very end add frozen or fresh peas.
Strain potato/yam and add back to pot with veggie stock, garlic powder & pepper. Blend with hand blender – add 2 packs of seasoned riced cauliflower slowly, blending in about 3/4 cup at a time until entire mixture is smooth.
Transfer contents of frying pan to baking dish and evenly spread throughout, use a spatula to remove potato/cauliflower mixture from pot and spread evenly. Spray top with coconut, olive or avocado oil lightly. Salt & pepper if desired.
Bake at 375 for 15 minutes. Switch to 425 broil & broil for approximately 5 minutes or until top browns to your liking.
Serve with a salad!
|Amount Per Serving|
|% Daily Value *|
|Total Fat 5 g||7 %|
|Saturated Fat 0 g||2 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 960 mg||40 %|
|Potassium 875 mg||25 %|
|Total Carbohydrate 35 g||12 %|
|Dietary Fiber 13 g||54 %|
|Sugars 10 g|
|Protein 26 g||53 %|
|Vitamin A||91 %|
|Vitamin C||59 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|