| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Veg02 | 4 | servings |
INGREDIENTS
| Vegetable cooking spray | ||
| 8 | oz | All-vegetable protein sausage links |
| 1 | c | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 2 | c | Frozen corn |
| 1 | md | Zucchini; sliced |
| 29 | oz | Stewed tomatoes; 2-cans |
| 2 | tb | Flour |
| 1/4 | c | Water |
| Salt and pepper; to taste | ||
| 2 | Green onions; sliced |
INSTRUCTIONS
Spray large skillet with cooking spray; heat over medium heat until hot. Cook protein links over medium heat until browned, about 8 minutes, turning occasionally. Remove from skillet and reserve. Add onion and garlic to skillet; saute until tender, about 5 minutes. Stir in corn, zucchini, and tomatoes; heat to boiling. Reduce heat and simmer, uncovered, 15 minutes. Heat mixture to boiling. Mix flour and water; stir into boiling mixture. Boil, stirring constantly until thickened, about 1 minute. Return sausages to skillet mixture; cook over medium heat 2 to 3 minutes longer. Season to taste with salt and pepper. Spoon into bowls to serve; sprinkle with green onions. Per serving: 177 Calories; 1g Fat (5% calories from fat); 7g Protein; 42g Carbohydrate; 0mg Cholesterol; 685mg Sodium NOTES : I like to use Morningstar Farms sausage patties instead of the links. I think the texture is better. Recipe by: 1001 Low-fat Vegetarian Recipes, Sue Spitler Converted by MM_Buster v2.0l.
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