Curried Vegetables and Faux Chicken
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 267.1
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 712.5 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 9.8 g
- Protein: 27.5 g
View full nutritional breakdown of Curried Vegetables and Faux Chicken calories by ingredient
Introduction
Vegan dish for lunch or dinner; This is a "clean the veggies out of the fridge before they go bad" kind of recipe - feel free to substitute whatever vegetables you have at hand! Vegan dish for lunch or dinner; This is a "clean the veggies out of the fridge before they go bad" kind of recipe - feel free to substitute whatever vegetables you have at hand!Number of Servings: 5
Ingredients
-
Garam Masala, 0.5 tsp
Cumin seed, 1 Tbl
Coriander seed, 1.5 tsp
Red pepper flakes, 0.5 tsp
Cardamom, ground, 0.5 tsp
Canola Oil, 2 1tsp
Celery, raw, 7.5 ounces
Carrots, raw, 18 ounces
Cauliflower, raw, 14-3/8 ounces
Morningstar Farms Chicken Strips meal starter, 2 pkgs
Del Monte Diced Tomatoes, No Salt Added, 2 cans
Directions
chop vegetables in food processor;
add oil to pan; heat on medium and add spices until fragrant.
Add vegetables and stir to combine with spices.;
Saute covered for 15 minutes.
Add Chikn strips and saute another 10 minutes.
Add tomatoes and heat through.
Serve over rice (not included in calories)
Makes 5 servings of about 2 cups each.
Number of Servings: 5
Recipe submitted by SparkPeople user SLOWBUTSTEADY.
add oil to pan; heat on medium and add spices until fragrant.
Add vegetables and stir to combine with spices.;
Saute covered for 15 minutes.
Add Chikn strips and saute another 10 minutes.
Add tomatoes and heat through.
Serve over rice (not included in calories)
Makes 5 servings of about 2 cups each.
Number of Servings: 5
Recipe submitted by SparkPeople user SLOWBUTSTEADY.