Photo: Cala
Estimated Nutrition (whole recipe, rough)
558
Calories
20g
Protein
20g
Fat
83g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Tofu | 100g firm | 76 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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 cans vegetable broth or 6 vegetable bouillon cubes with water
- 1/2 small turnip, cut into small pieces
- 4 carrots, sliced
- 1/2 green bell pepper, chopped into small pieces
- 2 potatoes, cut into small pieces
- 3 stalks celery, sliced
- 1 medium onion, diced
- Salt and pepper to taste
- 1/2 head cabbage, shredded
- 1 box extra firm tofu, cut into small cubes
- =
Directions
1
Add broth, turnip, carrots, pepper, potatoes, celery, onion. Cook until the vegetables are tender. Add the cabbage and the tofu when the vegetables reach the tender stage. Cook until the cabbage is done.
Recipe sourced from
fandom