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Baked "Veggie Burger" Stew

Welcome the robust flavors of root veggies in a warm and cozy stew.

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( 7 Ratings)

7 Ratings

5 Stars 29%

4 Stars 29%

3 Stars 29%

2 Stars

1 Stars 14%

Member Reviews ( 3 )

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Prep Time 15 min
Total Time 1 hr 15 min
Servings 4

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 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

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Directions

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.

EXPERT TIPS

Expert Tips

Want to omit the turnips and rutabaga? Increase the amount of potatoes in the recipe to 3 cups and add 3 cups sliced mushrooms (1/2 pound).

Complete the meal with a tossed salad and crusty bread. Warm a double-crust fruit pie in the oven for dessert.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 35),

% Daily Value

Total Fat: 4g; 4%
(Saturated Fat 1g, 1% ),
Cholesterol: 0mg; 0%;
Sodium: 1250mg; 1250%;
Total Carbohydrate: 55g; 55%
(Dietary Fiber 9g 9% ),
Protein: 18g; 18%

% Daily Value*:

Vitamin A: 80%;
Vitamin C: 48%;
Calcium: 16%;
Iron: 36%;

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 8/6/2009 12:02:02 PM REPORT ABUSE NoMeat said:

Rating:

I don't understand how this could be posted under Vegatarian when it even suggests beef broth.

This reply was: Helpful Inspiring

Posted 11/10/2008 12:18:01 PM REPORT ABUSE Kasha_n_Jonathan said:

Rating:

Great tasting and perfect for a chilly fall meal. I was worried about the soy burger turning into mush, but the baking method must be the trick. I also used veggie broth - SUGGEST USING KITCHEN BOUQUET a browning flavoring all spices and veggie based, makes it brown flavorful sauce. This was hearty and above all VEGGIE - thanks for including good meat alternatives for us.

This reply was: Helpful Inspiring