| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
New, Vegtime5 |
6 |
servings |
INGREDIENTS
| 1 |
lg |
Potato; (peeled), cut in |
|
|
; 1/2" chunks |
| 1 1/2 |
c |
Water; divided |
| 1/4 |
ts |
Salt |
| 1 |
c |
Falafel mix |
| 1 |
c |
Peas and carrots; frozen |
| 1 |
tb |
Vegetable oil |
| 2 |
lg |
Onions; sliced thin |
| 2 |
tb |
Cider vinegar |
INSTRUCTIONS
Preheat oven to 475 degrees. In covered saucepan, boil potato with 1/2 cup
water and salt on high heat until tender, about 6 minutes. Mash potato with
cooking water.
Add remaining water and falafel mix to mashed potato; let cool slightly.
Mix in peas and carrots. Press mixture into lightly oiled 7x11 inch baking
pan. Bake for 15 minutes.
While loaf is baking, heat oil in large skillet over medium-high heat. Cook
onions until browned, shaking and stirring more frequently as moisture is
released, about 10 minutes. Stir in vinegar; remove onions from heat.
Cut loaf into serving portions; top with onions. Makes 6 servings, 5g total
fat per serving. |
Recipe by: October 1996 Vegetarian Times
Converted by MM_Buster v2.0l.
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”