Recipe by DRAPOSO
"I am a vegetarian and I am always trying new things. Substitute this meat dish with veggie ground beef and you won't taste the difference!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
long grain rice, rinsed and drained
frozen corn and peas
1 (12 ounce) package
texturized vegetable protein (TVP)
Though I found this to be somewhat bland, my kids looooved it. I doubled (or more) the paprika, and I used half a tablespoon of minced garlic instead of garlic salt. The recipe doesn't specify how much oil to use, and I felt I needed quite a liberal amount to keep it from sticking. I served it with wild rice, but I think I will try it with white rice next time.
I did not care for this recipe. My husband will eat almost anything, but not this!
I used a frozen veggie medley instead of the separate carrots, peas, corn and beans. Swapped brown (a little healthier) for long-grain rice and added a medium potabella mushroom. Ole! We really enjoyed this recipe.
to add more flavor you MUST use saffron. since saffron is sometimes hard to get, just substitute saffrn flavored rice ! its way good!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 535
** Calories from Fat: 62
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
All you need are a few minutes to prepare this simple veggie pot pie.
This meal is bursting with exotic, rich flavors, and is very easy to make.
See how to make a cheesy, saucy vegetarian lasagna that’s loaded with veggies.