Baked Veggie Burger Stew Welcome the robust flavors of root veggies in a warm and cozy stew. Share this recipe on Facebook and Twitter. See "Share" links above.

	RECIPE RATING - 1 REVIEWS Taste: 9 Easy to Prepare: 8 Kid Appeal: 8 Overall: 9

Ingredients

Prep Time: 15 min
Start to Finish: 1 hr 15 min
Makes: 4 servings

2 medium Green Giant® Fresh potatoes, cubed (2 cups)
2 small turnips, peeled and cubed
2 cups Green Giant® Fresh cubed yellow turnips
2 medium stalks Green Giant® Fresh celery, sliced (1 cup)
2 medium Green Giant® Fresh carrots, sliced (1 cup)
3 small Green Giant® Fresh onions, cut into fourths
1/2 cup Gold Medal® all-purpose flour
2 cups vegetable or beef broth
2 cups Progresso® diced tomatoes (from 28-oz can), undrained
2 tablespoons chopped fresh or 3/4 teaspoon dried thyme leaves
2 tablespoons chopped fresh or 3/4 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 dried bay leaf
4 frozen vegetarian burgers, thawed and cut into 1-inch pieces

Preparation Directions

1. Heat oven to 350ºF. In ovenproof 4-quart Dutch oven, mix potatoes, turnips, rutabaga, celery, carrots and onions.
2. Mix flour and broth until smooth. Stir broth mixture and remaining ingredients except burger pieces into vegetable mixture. Heat to boiling over medium-high heat. Stir in burger pieces.
3. Cover and bake 50 to 60 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf.