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SOUTHERN CORNPONE FOR VEGETARIANS

Ingredients

  • 1 each(s) marjoram and thyme (½ teaspoon each)
  • 1 each(s) onion powder (1 t each)
  • 1 can(s) whole or chopped tomatoes (14 ounce can)
  • ½ cup(s) whole-wheat or gluten-free flour
  • ½ cup(s) cornmeal
  • ½ cup(s) canned tomato sauce
  • 3 or 4 sliced fresh mushrooms
  • + 14 more ingredients
    • 1 teaspoon(s) Worcestershire sauce
    • 1 teaspoon(s) sugar
    • 1 can(s) kernel corn (6 ounce can)
    • 2 tablespoon(s) chopped onion
    • 2 clove(s) pressed or chopped garlic
    • 1 tablespoon(s) oil
    • 1 cup(s) TVP (textured vegetable protein)
    • 1 each(s) pepper and rosemary (¼ teaspoon each)
    • 1 each(s) chopped green pepper and chopped celery. (1/3 cup each)
    • 1 vegetable bouillon cube
    • 1 tablespoon(s) oil
    • 1 egg or equivalent inch Eggbeaters
    • 1 teaspoon(s) baking powder
    • 1 tablespoon(s) sugar

To prepare this recipe, begin by making the filling. Spoon the contents of a 14-ounce can of whole or chopped tomatoes into a strainer perched above a cooking pot. Press down on the tomato solids in the strainer. About 3/4 cup of juice will strain into your cooking pot. Spoon the solids into a bo...

View full recipe at RecipeTips.com

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