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Ingredients
US|METRIC
5 SERVINGS
- 3 Tbsp. cooking oil
- 4 cloves garlic (crushed)
- 1 onion (finely chopped)
- 1 medium tomato (finely chopped)
- 1 red bell pepper (cut in strips)
- 3 red potatoes (quartered)
- 1 can tomato sauce
- 1/2 cup vegetable broth (or 1 ½ vegetable bouillon)
- 1/4 cup vegan cheddar cheese
- 2 cups shiitake mushrooms (pureed using a grinder, blender, or food processor, Baby Bella mushrooms would work too if Shiitake is not available)
- 1/4 cup soy sauce
- 3 Tbsp. sweet pickle relish
- 6 Tbsp. broth (from the green olives)
- 6 hot chili pepper (crushed, or more to make it spicier)
- 6 pieces bay leaves (dried)
- 2 pinches salt (I used the brand Hepps Salt or sea salt)
- 3 carrot sticks (cut in big chunks)
- 1 cup enoki mushrooms
- 1 tofu (pack fried, cut in chunks, or Seitan)
- 1/4 cup green olives (or Spanish olives)
- 1 pinch truffle salt (Black, as finishing, I used the brand Hepps Salt, optional)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium1250mg52% |
| Potassium1080mg31% |
| Protein7g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber7g28% |
| Sugars10g |
| Vitamin A35% |
| Vitamin C210% |
| 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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