1. Mix the cooked vegetables with sweet and sour sauce (117). 2. Add 2 tablespoons of tomato paste, salt free, to the vegetables. Mix well.
3. Add 1 cup white sauce (116) and 1 teaspoon of garlic granules.
1 tablespoon cornflour, extr1/2 water to mix 1/2 teaspoon ginger
1 tablespoon chives, chopped pinch oregano pinch cayenne pepper pinch basil
2 tablespoons dry breadcrumbs, approved Pritikin bread
1 large potato pastry case (108)
2 cups canned tomatoes, drained, salt free
1 small onion, chopped finely 1 carrot, grated 1 cup mushrooms, chopped
1 tablespoon tomato paste, salt free
2 tablespoons white wine 1/2 cup vegetable juice, no added
Salt or sugar
Mix all the ingredients, except cornflour and breadcrumbs, together. Place in 1/2 large, deep, microwave-safe dish. Cover.
Microwave on high for 4 minutes Add the cornflour.
Microwave on high for 2 minutes Stir two times during cooking.
Allow to stand for 1 minute then place in the potato pastry case. Top with the breadcrumbs.
Microwave on high for 2 to 3 minutes Allow to stand for 1/2 further 1 minute.
Serve with your favourite salad.