| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegan | Soups and s, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | Potatoes, chopped 2 to 3 | |
| 1 | Onion, diced | |
| 1 | t | Oil |
| 1 | oz | Dulse |
| 1/2 | lb | Corn, fresh or frozen |
| 1 | qt | Plain soy milk |
| White or yellow miso, to | ||
| taste | ||
| Ground pepper to taste | ||
| 1/4 | t | Tarragon, optional 1/4 to |
| 1/2 |
INSTRUCTIONS
In a medium pot, bring 1 cup water to a boil, add potatoes and cook until tender. In separate pot, sauté onion in oil until transparent. Add dulse. Cook 5 to 10 minutes, then add cooked potatoes, corn, and soy milk. Reduce heat to simmer; do not boil soy milk. Add miso, pepper, and optional tarragon and serve. http://arrs.envirolink.org/VRG/jul95.html >From: Ellen C. <ellen@elekta.com> Per serving: 297 Calories; 7g Fat (19% calories from fat); 13g Protein; 51g Carbohydrate; 0mg Cholesterol; 66mg Sodium Food Exchanges: 3 Starch/Bread; 1 Lean Meat; 1/2 Vegetable; 1/2 Fat NOTES : A low-fat vegan version of an American classic. Recipe by: Vegetarian Journal July/Aug 1995 Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Dec 28, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1034
Calories From Fat: 504
Total Fat: 56g
Cholesterol: 159mg
Sodium: 229mg
Potassium: 1139mg
Carbohydrates: 81.1g
Fiber: 4.4g
Sugar: 8g
Protein: 48g