I have made this several times and really enjoy it. I leave out the celery and green pepper, add more carrots, a generous dash of cumin and a can of tomato juice or V8 so it isn't dry. Pretty yummy, cheap, easy and healthy!

The flavor was great, but it was a little dry. Next time, I will add more liquid before baking.

This is a recipe I first found in a Mennonite cookbook. I really enjoy it but it makes a lot so for two of us. I typically halve it and still have enough for at least another meal. Fire-Roasted canned tomatoes add more intense flavor and are a better alternative to fresh. I also simplify it a bit more by eliminating the celery since I rarely have it and eliminating the green pepper and parsley and adding the garlic. Always good to add a bit more water if uncertain but the onions can produce a good bit of water when cooking. It is a very 'meaty' satisfying dish. I typically include a brown rice or kashi pilaf along side it and maybe a small salad.

Very little flavor, did not cook evenly through, and not enough water.