Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
757
Calories
30g
Protein
12g
Fat
135g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- =
- 4 cups cubed whole-grain french bread
- 1/2 small red onion, quartered and very thinly sliced
- 1.5 cups small broccoli florets
- 1 cup small cauliflower florets
- 1/2 red pepper, thinly sliced
- 1/2 yellow pepper, thinly sliced
- 1 cuke, peeled and cubed
- 1 ripe plum tomato, cubed
- 4 oz. mushrooms, thinly sliced
- 4 oz. vegan feta cheese, crumbled
- 6 T balsamic vinegar
- 1/4 cup minced fresh basil
- 1/4 cup minced fresh oregano, or 2 T dried
- 1/2 t (or more) salt, or salt-free seasoning
- fresh cracked black pepper
- =
Directions
1
Combine ingredients in a large bowl. Toss well, and allow to
2
marinate in the fridge. Serve in pitas, tossed atop salad greens, on
3
crackers or crostini. This recipe plays out well with various
4
other/additional veggies (snow peas, lightly steamed carrots, zucchini,
5
etc.), and is delicious with the peppers roasted beforehand.
Recipe sourced from
fandom