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Ingredients
US|METRIC
6 SERVINGS
- 1 batch meatballs (mini vegan, recipe follows)
- 1 Tbsp. olive oil
- 1/2 yellow onion (diced)
- 2 medium carrots (peeled and diced)
- 3 celery stalks (diced)
- 1 tsp. salt
- 1 tsp. dried oregano
- 3 twists black pepper
- 3 garlic cloves (finely chopped)
- 6 cups vegetable broth
- 2/3 cup orzo (or acini de pepe)
- 3 oz. escarole (baby spinach, or another leafy green)
- freshly cracked black pepper
- 3/4 cup gluten (free old fashioned rolled oats)
- 2 Tbsp. ground flaxseed
- 3 Tbsp. water
- 2 cups cauliflower florets
- 1 cup cooked lentils (I used the steamed lentils from Trader Joe’s)
- 1/4 cup fresh parsley (finely chopped)
- 1/4 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. oregano
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 2 Tbsp. olive oil (for cooking)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium1580mg66% |
Potassium690mg20% |
Protein29g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate48g16% |
Dietary Fiber14g56% |
Sugars6g |
Vitamin A90% |
Vitamin C45% |
Calcium10% |
Iron30% |
* 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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