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Ingredients
US|METRIC
4 SERVINGS
- 1 whole head cauliflower
- 1 lb. small red potatoes
- 1 whole fennel (bulb fresh, Fennel haters can substitute with a large onion)
- 12 oz. baby carrots (or whole carrots cut into finger-sized pieces)
- 3 rosemary (2-, branches)
- 1 bunch parsley
- 3 Tbsp. olive oil (plus 1 tablespoon)
- 2 Tbsp. Herbs de Provence
- 1/2 tsp. salt
- 2 cloves garlic (finely minced)
- 1/4 cup tahini
- 1 tsp. smoked paprika
- 1 onion
- 1 clove garlic (minced)
- 8 oz. brown mushrooms (baby Bella, crimini, shiitake, etc.)
- 1 tsp. olive oil
- 4 cups broth (veggie)
- 1/2 cup lentils (red or brown)
- 1/2 cup raw cashews
- 1 Tbsp. rosemary leaves (fresh, finely minced, or 1 teaspoon dried)
- 1/4 cup nutritional yeast
- 1/4 tsp. ground nutmeg
- salt
- pepper (to taste)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories640Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol0mg0% |
Sodium1530mg64% |
Potassium2360mg67% |
Protein31g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate72g24% |
Dietary Fiber24g96% |
Sugars13g |
Vitamin A270% |
Vitamin C190% |
Calcium25% |
Iron45% |
* 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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