- Heat oil in a frying pan, brown the burger chunks for about 5
minutes, then place them in a deep stew pot or saucepan. Arrange
the onions on top.
- Add the tomato paste to the remaining hot fat in the frying pan
and stir well. Gradually add the vegetable stock, stir well and
bring this mixture to a boil.
- Pour the sauce over the onions and burger chunks, add the carrots,
potatoes, cinnamon, salt and pepper and stir well. Add a little
more liquid, if necessary.
- Cover the pot and cook for 40-45 minutes over low heat. Serve
immediately in bowls.
Have plenty of fresh bread on hand.
Notes: *Vegan-style veggie burgers.
I use oil (and less of it) rather than 4 tbsps butter or margarine
as the original recipe calls for...it saves animal by-product, calories
and fat grams.
Nutritional data was not available.
McCartney's Home Cooking
by Linda McCartney
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recipes appear as a courtesy to my veg*n friends around the world.
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