vegetarian stir fry on rye
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
45g onion2 mushrooms1 tomato100g asparagus45g zucchini160g broccoli60g eggplant1 teaspoon olive oilhalf of a rye soft wrap2 tablespoons pasta sauce or tomato paste mixed with 3/4 cup hot watercayenne pepper (as much as desired)
1. wash and chop all vegetables
2. heat the fry pan with 1 teaspoon olive oil (good fats)
3. add vegetables and cook until soft (broccoli will still be hard when everything else is soft that is ok)
4. add the tomato sauce mixture and cook for 5-10 minutes or until broccoli is at the desired softness (a little bit crunchy is good)
5. add cayenne pepper for spice (boosts metabolism) and salt to taste
6.pile on top of half a rye soft wrap (a little bit of carbs at night will help you sleep)
Serving Size: serves 1
Number of Servings: 1
Recipe submitted by SparkPeople user -HOLLY-.
2. heat the fry pan with 1 teaspoon olive oil (good fats)
3. add vegetables and cook until soft (broccoli will still be hard when everything else is soft that is ok)
4. add the tomato sauce mixture and cook for 5-10 minutes or until broccoli is at the desired softness (a little bit crunchy is good)
5. add cayenne pepper for spice (boosts metabolism) and salt to taste
6.pile on top of half a rye soft wrap (a little bit of carbs at night will help you sleep)
Serving Size: serves 1
Number of Servings: 1
Recipe submitted by SparkPeople user -HOLLY-.
Nutritional Info Amount Per Serving
- Calories: 293.8
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 222.5 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 12.3 g
- Protein: 14.0 g
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