Ingredients:
1/2 20-oz. can vegetarian steaks, drained and diced
2 T. vegetable oil
1 c. onion, chopped
1 T. flour
1 14 1/2-oz. can tomato pieces, undrained
1 15-oz. can tomato sauce
1 8-oz. can mushroom stems and pieces, drained
1 medium green pepper, chopped
1 stalk celery, chopped
1/2 t. salt, or less
1 t. paprika
1/8 t. garlic powder
1 T. parsley flakes
2 bay leaves
Directions:
In a large saucepan on medium heat, brown steaks in oil. Add onion; sauté until tender. Stir in flour; cook for one minute. Stir in remaining ingredients. Cover. Simmer over low heat for 45 minutes, stirring frequently. Remove bay leaves; serve over noodles or other pasta. Serves 8.
Nutritional Information:
Per serving (without pasta): calories: 115; protein: 7 grams; carbohydrate: 12 grams; fat: 4 grams; cholesterol: 0 milligrams.
Georgia E. Hodgkin is on the faculty of the Department of Nutrition and Dietetics, School of Allied Health Professions, Loma Linda University, where dietetics has been part of the curriculum since 1908 with the focus on vegetarian nutrition.
