| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | 1 | Servings | ||
INGREDIENTS
| 2 | Onions | |
| 2 | Carrots | |
| 2 | Red peppers | |
| 2 | Ribs celery | |
| 1 | c | Mushrooms |
| 2 | Zucchini | |
| 2 | Tomatoes | |
| Salsa – to taste, 2-4 Tbsp | ||
| 1 | c | Tomato paste |
| 1 | c | Water |
| 1 | T | Sugar |
| 1/4 | t | Salt |
INSTRUCTIONS
(Adapted from the Passover Gourmet Cookbook) Cut onions, carrots, red peppers, celery, mushrooms and zucchini into bite-size pieces. Saute in veggie broth for 5 minutes until still slightly crunchy. Cut tomatoes into bite-size pieces and add the rest of the ingredients. Cover and cook for 20 minutes on simmer. This is delicious served over roasted potatoes. Serve as a vegetarian main dish and vegetable side dish for others. This serves about 4 vegetarian entrees when served with other seder dishes. Increase or substitute vegetables as desired. Posted to fatfree digest by pransesq@juno.com on Mar 27, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 752
Calories From Fat: 42
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 5695.2mg
Potassium: 6948.8mg
Carbohydrates: 169g
Fiber: 39g
Sugar: 104g
Protein: 33.1g