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Vegetable Stew (Locro) with Vegetable Pasta Sauce & Soy Shreds
By Melissa’s Corporate Chefs


2 tablespoons Butter or Margarine
2 Onion chopped
2 cloves Organic Garlic minced
1/2 cup Chicago Style Vegetable and Pasta Sauce
1/2 cup Water
1 cup Corn
1 cup green peas -
1 teaspoon Salt
1/2 teaspoon Pepper
4 Organic Russet Potato peeled and quartered
2 cups Pumpkin cooked and pureed
3/4 cup Melissa's soy shreds (use Chedder Shreds)
1 cup Milk


Melt the butter or margarine in a large saucepan.

Add the onions and garlic and sauté' for 10 minutes, stirring frequently.

Add the tomato sauce, water, corn, peas, salt and pepper.

Cover and cook over low heat for 10 minutes.

Add the potatoes and pumpkin.

Cover and cook for 20 minutes, or until the potatoes are tender.

Add the shredded cheese and milk and stir carefully but thoroughly.

Cook 5 minutes longer.

Serve accompanied by Melissa's