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Luke Behnke: "It tastes delicious but I have to make a larger b…" Read More
14Ingredients
3Hours
250Calories
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Ingredients
US|METRIC
8 SERVINGS
- 8 medium zucchini
- 1 Tbsp. olive oil (plus more for casserole pan)
- salt
- pepper
- 1 cup raw cashews
- 4 Tbsp. nutritional yeast
- 14 oz. extra firm tofu (cut into cubes)
- 1 lemon (large)
- 1 Tbsp. white miso paste
- 1 garlic clove (or 1/4 teaspoon garlic powder)
- 1/4 tsp. salt
- mushroom pasta sauce (Make and Freeze, or a jar of your favorite sauce)
- vegan Parmesan (Sprinkle, for topping, see recipe notes)
- fresh basil (ribbons, for garnish, optional)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol |
Sodium280mg12% |
Potassium850mg24% |
Protein16g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber6g24% |
Sugars7g |
Vitamin A10% |
Vitamin C80% |
Calcium40% |
Iron20% |
* 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)
Luke Behnke 4 years ago
It tastes delicious but I have to make a larger batch of the ricotta than the recipe originally makes.