Miso Ramen Bowl
15 November, 2016
Kielbasa and Potato Sausage Stew
28 November, 2016


Abundant meatloaf with a potato and herb crust ad full of studded green peas. Other herbs can be chosen apart from parsley and chives. For example: fresh thyme leaves, chopped rosemary, and chopped sage are all excellent options.

Makes 6 servings

What you will need:

  • 1 pound of red potatoes (2-3 large), peeled and in quarters
  • 5 tablespoons of vegan butter
  • 1 medium onion, diced
  • 1 diced tomato
  • 1 cup of fresh or frozen green peas
  • 2 tablespoons of chopped parsley
  • 2 tablespoons of chopped chives
  • 1 package of Tofurky® Ground Beef Style

How to do:

  1. Preheat the oven to 400 ℉.
  2. Put a large pot with boiling water. Add the potatoes, reduce heat and simmer until the potatoes are tender, for about 15-20 minutes.
  3. In an oven-resistant cast iron skillet or over medium heat, melt 2 tablespoons of vegan butter. Sauté the onions until smooth for about 5 minutes. Add the Tofurky minced meat, tomatoes and salt and pepper for taste then cook for 5 more minutes. Add the peas and cook for 2 minutes or until thawed if frozen.
  4. Start to make the mashed potatoes. Add the rest of the butter until it melts. Stir in herbs and salt and pepper for more flavour.
  5. Pour the Tofurky mixture into the same pan in which you sauteed the onion mixture. Spread the mashed potatoes evenly on top. Bake until golden brown, about 20 minutes.