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Cannellini Cupcakes with Whipped Parsnip
CHIC VEGAN20Ingredients
75Minutes
150Calories
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Ingredients
US|METRIC
12 SERVINGS
- 4 oz. sweet potato (scrubbed)
- 1 small yellow onion (chopped)
- 1/2 cup coconut aminos (or soy sauce)
- 1/2 tsp. cumin
- 1/2 tsp. turmeric
- 2 stalks celery (chopped)
- 2 medium carrots (peeled and chopped)
- 3/4 cup gluten-free oats
- 1 cup water
- 15 oz. cannellini beans (rinsed and drained)
- 1/4 cup Kalamata olives (pitted and chopped)
- 1/2 lb. parsnips (about 2 medium, peeled and sliced)
- 1/4 cup coconut aminos
- 1 cup coconut milk
- 2 cloves garlic (minced)
- 2 Tbsp. onion powder
- 1 Tbsp. nutritional yeast
- 1 tsp. dried thyme
- 3 Tbsp. finely chopped fresh parsley
- 1 tsp. freshly ground black pepper
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol |
| Sodium50mg2% |
| Potassium390mg11% |
| Protein6g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber4g16% |
| Sugars3g |
| Vitamin A60% |
| Vitamin C20% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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