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Ingredients
US|METRIC
6 SERVINGS
- 8 oz. whole wheat spaghetti
- 2 eggs (vegan, I used Bob's Red Mill egg replacement or you can make 2 flax eggs - directions below)
- 1/4 cup nutritional yeast (I added a couple of extra tablespoons)
- 8 oz. seitan (ground wheat)
- 1/4 cup vegetable broth (for sautéing)
- 1/2 tsp. salt
- fresh ground black pepper
- 1/2 cup chopped onion
- 1 clove garlic (minced)
- 8 oz. tomato sauce (low salt)
- 4 oz. diced green chiles
- 2 tsp. chili powder
- 1/2 tsp. paprika
- 1 tsp. vegan Worcestershire sauce (optional)
- 1 dash hot sauce (or ¼ teaspoon red pepper flakes)
- 1 green pepper (small, cut into rings)
- 1 sweet red pepper (small, cut into rings)
- 1/4 cup daiya shredded cheddar cheese
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium530mg22% |
| Potassium480mg14% |
| Protein41g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber5g20% |
| Sugars6g |
| Vitamin A25% |
| Vitamin C80% |
| Calcium10% |
| Iron25% |
* 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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