Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
958
Calories
42g
Protein
17g
Fat
162g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- cooked quinoa
- 4 large portobello mushrooms
- 1 package firm tofu (frozen and thawed)
- 1/2 large tomato (diced)
- 1 cup fresh spinach
- 1/4 large red onion (diced)
- 4 cloves garlic (minced)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 1/2 tablespoons nutritional yeast
- 1 teaspoon lemon juice
- vegan mozzarella cheese
- olive oil
- balsamic vinaigrette
- salt
- pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista