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Ingredients
US|METRIC
4 SERVINGS
- 1 onion (small cooking, halved, 55g)
- 2 green onions (coarsely chopped, 35g)
- cilantro (fresh, 10g)
- cherry tomatoes (halved, 285g, I recommend using a smaller variety such as Cherry or Cabernet which have a sweeter profile)
- 2 tsp. red wine vinegar
- 1 pinch Himalayan pink salt
- 1 small onion (halved, 60g)
- 2 garlic cloves (peeled, 10g)
- 4 Tbsp. olive oil
- 340 grams veggie (Yves®, Ground, or similar protein substitute)
- 1 Tbsp. taco seasoning (10g, Blend of chili pepper, cumin, paprika, oregano, onion powder and garlic powder)
- 1 tsp. garlic powder
- 1 tsp. Himalayan pink salt
- 8 bell peppers (roasted, see Preparation Notes above)
- 2 cups vegan cheese (shredded, I recommend a blend of mozzarella and cheddar)
- fresh cilantro (optional)
- scallions (thinly sliced, optional)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium460mg19% |
| Potassium990mg28% |
| Protein11g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber7g28% |
| Sugars22g |
| Vitamin A60% |
| Vitamin C340% |
| Calcium40% |
| Iron4% |
* 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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Reviews(1)
Kyle 3 years ago
One of the worst recipes I have ever used in my life came out tasting way too strong of onion.