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Kim Davey Mandla: "My family loved it! I doubled the seasonings and…" Read More
20Ingredients
50Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 medium zucchini
- 1/2 Tbsp. vegetable oil (or water, if oil-free)
- 1 medium onion (small/, chopped)
- 3 cloves garlic (minced)
- 1 bell pepper (small, chopped)
- 1 1/2 cups cooked chickpeas (one 15 oz can, drained and rinsed)
- 1 Tbsp. tomato paste
- 1 Tbsp. hot sauce (or more to taste)
- 6 Tbsp. milk (plant-based)
- 1 Tbsp. rice vinegar
- 1 Tbsp. soy sauce
- 1 tsp. onion powder
- 1 tsp. coconut sugar (or brown sugar)
- 1/2 tsp. smoked paprika
- 1/2 tsp. ground cumin
- sea salt
- Sea salt, ground pepper, and chili powder to taste
- chili powder
- fresh herbs (to garnish, optional)
- 1 batch cheese sauce (vegan, or 7 oz, 200 g store-bought vegan cheese)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat35 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat0.5g3% |
Trans Fat0g |
Cholesterol<5mg1% |
Sodium780mg33% |
Potassium680mg19% |
Protein7g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber7g28% |
Sugars8g |
Vitamin A30% |
Vitamin C90% |
Calcium10% |
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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Reviews(1)
Kim Davey Mandla 3 years ago
My family loved it! I doubled the seasonings and added a little cornflour to thicken