Yield: 4 servings
|\N \N||Vegetable cooking spray|
|8 ounces||All-vegetable protein sausage links|
|1 cup||Onion; chopped|
|2 \N||Cloves garlic; minced|
|2 cups||Frozen corn|
|1 medium||Zucchini; sliced|
|29 ounces||Stewed tomatoes; 2-cans|
|\N \N||Salt and pepper; to taste|
|2 \N||Green onions; sliced|
Spray large skillet with cooking spray; heat over medium heat until hot.
Cook protein links over medium heat until browned, about 8 minutes, turning occasionally. Remove from skillet and reserve.
Add onion and garlic to skillet; saute until tender, about 5 minutes. Stir in corn, zucchini, and tomatoes; heat to boiling. Reduce heat and simmer, uncovered, 15 minutes. Heat mixture to boiling. Mix flour and water; stir into boiling mixture. Boil, stirring constantly until thickened, about 1 minute.
Return sausages to skillet mixture; cook over medium heat 2 to 3 minutes longer. Season to taste with salt and pepper. Spoon into bowls to serve; sprinkle with green onions.
Per serving: 177 Calories; 1g Fat (5% calories from fat); 7g Protein; 42g Carbohydrate; 0mg Cholesterol; 685mg Sodium NOTES : I like to use Morningstar Farms sausage patties instead of the links. I think the texture is better.
Recipe by: 1001 Low-fat Vegetarian Recipes, Sue Spitler Converted by MM_Buster v2.0l.