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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup vegan butter
- 1/2 green bell pepper (thinly sliced)
- 2 scallions (thinly sliced, white and green parts kept separate)
- 2 garlic cloves (thinly sliced)
- 2 1/2 Tbsp. red curry paste (vegan)
- 1 medium zucchini (diced)
- 1 medium carrot (diced)
- 1 1/2 cups full fat coconut milk (unsweetened)
- 1 cup vegetable stock
- 2 Tbsp. protein powder (unflavored vegan)
- 2 Tbsp. peanut butter (natural unsweetened)
- 4 drops liquid stevia
- 1 tsp. sea salt
- freshly ground black pepper
- 16 oz. extra firm tofu (cut into medium dice)
- 1 cup baby spinach
- 1/4 cup chopped fresh cilantro (plus more for serving)
- 4 Tbsp. coconut oil (melted)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories580Calories from Fat450 |
% DAILY VALUE |
Total Fat50g77% |
Saturated Fat33g165% |
Trans Fat |
Cholesterol0mg0% |
Sodium930mg39% |
Potassium880mg25% |
Protein26g |
Calories from Fat450 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber6g24% |
Sugars7g |
Vitamin A80% |
Vitamin C50% |
Calcium90% |
Iron35% |
* 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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