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Ingredients
US|METRIC
19 SERVINGS
- 8 oz. cauliflower (roasted, instructions below)
- 1 cup cooked quinoa
- 2 egg replacers (Bob's Red Mill, OR flax eggs, if flax eggs, less one tablespoon of liquid per flax egg)
- 1/2 cup red onion (finely diced)
- 1/2 tsp. ground black pepper
- 3/4 tsp. sea salt
- 3 cloves garlic (minced)
- 1 cup breadcrumbs (gluten free if needed)
- 1 1/2 Tbsp. coconut oil
- 3 Tbsp. vegan butter
- 1/4 cup flour
- 2 cups vegetable broth
- 13.4 oz. coconut milk
- 1/2 tsp. garlic powder
- 1 1/2 Tbsp. light soy sauce (or liquid aminos*)
- 1/2 tsp. Dijon mustard
- 1/4 tsp. ground black pepper
- 3 Tbsp. chopped fresh parsley
- salt (to taste, depending on your vegetable broth)
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NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories100Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium360mg15% |
| Potassium150mg4% |
| Protein3g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A2% |
| Vitamin C15% |
| Calcium2% |
| Iron6% |
* 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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