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Ingredients
US|METRIC
4 SERVINGS
- 1 cup corn meal (coarsely ground)
- 4 cups water
- 2 cloves garlic (crushed and divided)
- 1 cup milk (plant, I use organic fortified rice milk)
- 1 tsp. dried parsley
- 1/2 cup vegan Parmesan cheese (plus additional for topping)
- 2 medium zucchini (diced in ½ inch cubes)
- 14.5 oz. diced tomatoes (with zesty mild green chilies – with juice)
- 1 cup chopped onion
- 1 can low sodium navy beans (rinsed and drained)
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. marjoram (dried)
- salt and ground black pepper (to taste)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat25 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium65mg3% |
| Potassium740mg21% |
| Protein8g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber5g20% |
| Sugars11g |
| Vitamin A20% |
| Vitamin C50% |
| Calcium15% |
| Iron6% |
* 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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