Vegetarian Mexican Casserole

• 1 (340 g) package vegetarian ground beef, mexican
• 1 teaspoon vegetable oil
• 1 medium onion, chopped
• 1 cup sliced mushrooms
• 3 garlic cloves, finely chopped
• 1 cup carrot, cut into matchsticks
• 2 chopped tomatoes
• 1 cup sugar snap pea, ends removed and sliced on the diagonal
• 1 teaspoon pico de gallo, spice (optional)
• 1 cup salsa

1. Heat the oil in a large skillet, turn heat to medium add onions mushrooms and garlic, stir fry until well browned.
2. Add carrots cook for a further 3 minutes.
3. Add Tomatoes, stir.
4. Add peas stir cook one minute.
5. Crumble the veggie ground round into the skillet, mix well.
6. Cover and let it heat through over med-low heat, stir a couple of times (apprx 10 minutes).
7. Serve with cooked pasta or rice.
8. Divide the salsa over each serving on the plates or serve it on the side.

vegetarian ground beef, vegetable oil, onion, mushrooms, garlic, carrot, tomatoes, sugar snap pea, pico de gallo, salsa

Taken from www.food.com/recipe/vegetarian-mexican-casserole-142136 (may not work)