| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | Vegan | Fruits, Soups, Vegan, Vegetarian | 6 | Servings |
INGREDIENTS
| 6 | Scallions, sliced thinly | |
| 1 | Onion, finely chopped | |
| 1 1/2 | T | Margarine, nondairy |
| 1 | T | Vegetable oil |
| 3 | c | Potatoes, peeled and thinly |
| sliced | ||
| 1 1/2 | c | Mushrooms, sliced |
| 6 | c | Vegetable stock |
| 2 | T | Soy sauce |
| 1/4 | t | Pepper |
| 1/2 | t | Thyme, dried |
| 3 | T | Parsley, Italian fresh |
| chopped | ||
| 1 | Apple, Rome Beauty cored | |
| and finely diced | ||
| g fiber |
INSTRUCTIONS
In a large saucepan, saute scallions and onion in margarine and oil over medium-high heat for 2 minutes. Add potatoes and mushrooms and saute 5 minutes, stirring frequently. Add broth, soy sauce and pepper. Cover and simmer 15 minutes, or until potatoes are tender. Add thyme and taste for seasoning. Before serving, add parsley and apple. Serves 6. Per serving: 111 cal; 2 g prot; 5 g fat; 15 g carb; 0 chol; 212 mg sod; From the files of DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 221
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 0mg
Sodium: 311.7mg
Potassium: 1164.3mg
Carbohydrates: 44g
Fiber: 7g
Sugar: 3g
Protein: 7.1g