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Vegan chef Tal Ronnen sacrifices animal products, not taste
SUNSENTINEL17Ingredients
75Minutes
270Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups vegetable (reserved, trimmings from the soup, onion, celery, carrot, mushrooms and garlic)
- 1 oz. dried shiitake mushrooms (rinsed)
- 8 cups water
- 2 Tbsp. grapeseed oil
- 1 Tbsp. vegan butter (such as Earth Balance)
- 1 yellow onion (medium, finely chopped)
- 1 celery stalk (finely chopped)
- 1 medium carrot (finely chopped)
- 1 lb. mixed mushrooms (such as cremini and shiitake, stemmed, wiped of grit, and sliced)
- 2 cloves garlic (minced)
- 6 sprigs fresh thyme
- 1 sprig fresh rosemary
- salt and ground black pepper (Kosher)
- 1/2 cup Madeira wine (sweet)
- 1 Tbsp. sherry vinegar
- 1/2 cup farro (rinsed)
- truffle salt (optional)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium450mg19% |
| Potassium850mg24% |
| Protein10g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber9g36% |
| Sugars5g |
| Vitamin A120% |
| Vitamin C25% |
| Calcium8% |
| 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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