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| 1 gross | Onion chopped |
| 1/4 Teelöffel | garlic powdered |
| 1/2 x ca. 450 g | Mushrooms chopped |
| 2 Teelöffel | Cornstarch mixed w/ 1/4 cup cold water |
| 1/2 Tasse | water |
| 2 Tasse | Cooked garbanzo beans |
| 1 1/2 Tasse | carrots diced |
| 1 1/2 Tasse | Frozen peas, thawed |
| 3/4 Tasse | celery diced |
| 1 | Mashed potatoes (recipe follows) |
| 1/2 Bund | Spinach, washed and trimmed (about 2 cups) |
| 2 Tasse | Low-fat soy milk |
| 1 Teelöffel | soy sauce |
| 1/2 Teelöffel | Parsley Patch seasoning, general blend |
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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.
Mmconv
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