Baked "Veggie Burger" Stew

 

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 Gold Medal® 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.