This was so good, I can’t wait to pull the leftovers from the freezer for a quick dinner and I will definitely be making this again. It was a great Shabbat meal!
The recipe came from the Spice and Spirit cookbook, but here is the online link:
They forgot to put the oven temp. I baked it at 350F for about 40 minutes. I made it Thursday night and then sliced it (not the whole way down) and reheated it for Shabbat dinner.
I doubled the meat and seasonings and used 2 TBSP tomato paste per recipe and doubled the dough. I had leftover meat once I made two large rolls and a teeny roll. I froze the meat and will toss it with pasta at some point for an easy dinner.
I used Smart Balance Light in place of the margarine and I used water in place of the non-dairy creamer. You couldn’t tell the difference. I love using healthier products so I can eat more ;)
I also used my stick blender on the veggies after I sautéed them, they were a big chunky for my taste.