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1
In order to make this recipe, you need to make a batch of mashed potatoes; here is a simple way that yields amazing results. After boiling (2 medium) sweet potatoes and (6 medium) potatoes for about 15 minutes, drain and mash.
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2
Add some of your vegetable stock as needed and your (2 tbsp) margarine or butter.
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3
Continue to mash according to your taste, until desired texture is achieved.
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4
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
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5
In a bowl, combine ketchup, salt, basil, oregano, soy sauce and the remainder of your vegetable stock.
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6
Stir.
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7
Sautee carrots and onions in olive oil for approximately 10 minutes on medium-high heat, or until desired tenderness.
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8
Add your package of Yves Veggie Ground Round Original, corn (with liquid), peas, garlic and your ketchup, soy sauce, vegetable stock mixture.
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9
Add flour to thicken the sauce, allow to simmer until desired consistency (approximately 5 to 10 minutes).
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10
Transfer this mixture into a large pan (I use a small roasting pan, use your best judgement).
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11
Spread the mashed sweet potato and potato over top using a rubber spatula.
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12
Bake, uncovered for 45 - 60 minutes.
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13
This recipe also freezes very nicely.
