Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Onion, chopped 3/4 c Diced celery
1/4 t Garlic powder 1 x Mashed potatoes (recipe
1/2 lb Mushrooms, chopped -follows)
2 t Cornstarch mixed w/ 1/4 cup 1/2 bn Spinach, washed and trimmed
-cold water -(about 2 cups)
1/2 c Water 2 c Low-fat soy milk
2 c Cooked garbanzo beans 1 T Soy sauce
1 1/2 c Diced carrots 1/2 T Parsley Patch seasoning,
1 1/2 c Frozen peas, thawed -general blend

Preheat oven to 325 degrees F. Place the onion and mushrooms in a
large pot with the water. cook, stirring, for 5 min. add the carrot
and celery, and continue to cook, stirring frequently, until the
carrot and celery are tender, about 10 min. add the spinach, cover,
and steam until wilted, about 1 min. remove from heat.

In a separate saucepan, mix soy milk with the soy sauce, Parsley
Patch, and garlic powder. add the cornstarch mixture and cook,
stirring, until the mixture boils and thickens. add to the vegetable
mixture, then stir in the garbanzos and peas.

Spoon into six to eight individual casserole dishes. top with mashed
potatoes and sprinkle with paprika. bake for 30 min. or until golden.

From: ESILVA#ada.npt.nuwc.navy.mil Fatfree Digest [Volume 8 Issue
48] June 9, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A#Prodigy.com using MMCONV

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