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Ingredients
US|METRIC
4 SERVINGS
- 8 dried guajillo chiles (soaked, seeded and chopped)
- 2 Tbsp. vegetable oil (divided)
- 4 cloves garlic (minced)
- 1/2 Tbsp. Mexican oregano (Dried)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tsp. ground cumin
- 2 tsp. ancho chile powder
- 1 tsp. chipotle powder
- 2 Tbsp. dulse flakes
- 5 Roma tomatoes (roasted and peeled)
- 8 oz. tomato sauce
- 2 carrots (diced medium)
- 1 medium onion (diced medium)
- 3 stalks celery (diced medium)
- 8 oz. oyster mushrooms (separated)
- 4 cups vegetable stock
- 14 oz. hearts of palm (half diced in rings, half julienned)
- 4 ears corn on the cob (Fresh, broken into halves)
- 1 1/2 cups chickpeas (cooked)
- 1/2 cup cilantro (chopped, garnish, optional)
- lime wedges (garnish, optional)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol0mg0% |
| Sodium2470mg103% |
| Potassium1190mg34% |
| Protein12g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber12g48% |
| Sugars14g |
| Vitamin A140% |
| Vitamin C60% |
| Calcium15% |
| 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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