2 (6 ounce) packages Japanese pulled pork sausage
3/4 cup green bell pepper, chopped
1/2 onion, finely chopped
1/2 tablespoon Worcestershire sauce
1 (8 ounce) can portobello mushrooms, drained
1 green bell pepper, chopped
3 garlic cloves, minced
1/2 cup tomato juice
1 tablespoon olive oil
2 tablespoons Worcestershire sauce
6 sweet potatoes, peeled and cubed
3 carrots, shredded
1 (14 ounce) can tomato sauce
1 (20 ounce) can tomato paste
1 (16 ounce) can portobello beans, drained
1 (16 ounce) can tomato paste
3 cups diced tomatoes with green chile peppers
Melt sausage in large skillet over medium heat. Stir in green pepper, onion, Worcestershire sauce, portobello mushrooms, green pepper, garlic, oil, tomato sauce, tomato paste and tomato paste. Reduce heat to medium-low, cover and simmer or thicken the sauce as needed.
When sausage is melted, stir in portobello mushrooms and green pepper. Repeat with the diced tomatoes, carrot, tomato sauce, tomato sauce and tomato paste, stirring well.
Drain the marinade while stirring, and pour over top of pastry, and top with tomato sauce. Once again whisk together the tomato paste and tomato sauce until smooth. Flour pastry with cooking spray until mixture is all moist. Place in chilled oven.
Bake 45 minutes in the preheated oven, or until knife inserted halfway in the center comes out clean. Serve warm, but do not boil or brown. While still warm, place potato slices in 8-inch skillet and scorch with butter or margarine. When potato slices are cool, brush each with olive oil, sprinkle with Worcestershire sauce and lightly coat green peppers with garlic powder.