10-12 medium red potatoes
1 white onion
4 Quorn cutles (4 come in a box)
1 cup of vegetable Broth
seasoning to taste ( I use a miracle blend of sea salt, pepper, parsley, ogegeno)
Preheat the oven to 375 degrees
Rinse the vegetables
Quarter the red potatoes and place them in a 9x13 baking dish/pan
Cut the carrots into 3. I leave the skin on because that is the way Momma use to do it but you can peel the carrots to make your picky 6 year old happy!
Coarsely chop the onion and layer that in the dish
Sprinkle some "miracle blend" seasoning (aka sea salt, pepper, parsley, oregano) and pour 1 cup of vegetable broth over the entire dish
Nuke the cutles for about 2 minutes to unthaw them. Cut each cutlet into 3 pieces and layer on top of the vegetables.
Cover with tinfoil and bake for 60 minutes.
Pull out of the oven and serve up this hearty, healthy (aproximately 400 calories) and satisfying Sunday dish!