Photo: K8
Estimated Nutrition (whole recipe, rough)
181
Calories
2g
Protein
14g
Fat
12g
Carbs
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Arrowroot | not in our table | 0 |
| Water | not in our table | 0 |
| Kelp | 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
- =
- 2 tbsp Arrowroot powder
- 1 1/2 cup -cool water
- 2 tbsp Tamari soy sauce, up to 3 tb
- 1 each Vegetable bouillon cube
- -up to 2 cubes
- -or 1-2 tsp vegetable broth
- -powder
- Cayenne pepper, to taste
- Sea kelp, to taste
- OPTIONAL
- -dash of sweetener (to
- -balance flavours)
- =
Directions
1
1 Mix the arrowroot thoroughly with the water in the saucepan, using a wire whisk.
2
2 Add the remaining ingredients and mix well.
3
3 Cook over medium heat, stirring constantly until thickened.
4
4 Keep warm over low heat.
5
5 Serve over hot vegetables, whole grains or stir frys.
6
6 Keeps up to 7 days in refrigerator or may be frozen.
7
7 Serves: 4-6
Recipe sourced from
fandom