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Zesty Pantry Potato Stew

"Something I threw together today. TVP is available in health food stores (and in more and more supermarkets, these days)."
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2 h 50 m servings 132 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 494 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 250 degrees F (120 degrees C).
  2. In a large bowl toss together carrots, TVP, rice and onion. Transfer to a deep, round casserole dish. Press mixture down evenly. Layer potatoes on top of carrot mixture.
  3. In a medium bowl combine salsa, sherry, salad dressing, water and cornstarch. Slowly pour over potatoes.
  4. Bake, covered, in preheated oven for 1 hour. Remove cover and sprinkle with bread crumbs and Parmesan cheese.
  5. Heat oven to 400 degrees F (200 degrees C) and bake, uncovered, for 1 1/2 hours. Cool slightly before serving.

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Read all reviews 5
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I tried this recipe yesterday. This did not turn out well at all, it may have been because I left out the TVP (I have a friend who won't eat soy). The carrots were only half cooked, but this wa...

I cooked it an hour and a half at 350 and it did just fine. A tasty meatless meal. I'll make it again!

My husband liked this alot but it was a little to bitey for my kids.

We found it to be quite dry. We had to fix it up with more salsa and sour cream.

easy to make and liked very much. I used 2 medium white and 2 small red potatoes raw instead of canned and was fine. thanks for the ideas!

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