Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vermouth | not in our table | 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
- =
- 1 medium-sized bunch kale
- 2 tsp. olive oil
- 4 cloves garlic, minced
- 1 medium-sized red onion, chopped
- 1 medium-sized red bell pepper, chopped
- 3 medium-sized unpeeled russet potatoes, cut into 1/2-inch pieces
- 1 1/2 cups dry vermouth
- 1 6-oz. pkg. sliced white mushrooms
- 1 medium-sized head cauliflower, cut into about 2-inch florets
- 1 14.5-oz. can Mexican-style stewed tomatoes
- 3 Tbs. chopped fresh thyme
- 3 Tbs. nutritional yeast
- 1 1/2 Tbs. cornstarch
- 2 Tbs. cold water
- 1 Tbs. tamari soy sauce
- 1/4 tsp. lemon pepper
- =
Directions
1. Strip kale leaves from stalks, and rinse thoroughly in colander; set aside.
2. Heat oil in a 5-quart Dutch oven or saucepan for 1 minute over medium-high heat. Add garlic, onions and peppers, sauté for 2 minutes and add potatoes. Cook for 4 minutes, and add vermouth, mushrooms and cauliflower. Cook for 2 minutes, add kale and mix thoroughly. Cook mixture for 5 minutes, and reduce heat to low.
3. Chop stewed tomatoes coarsely in food processor, and add tomatoes, thyme and yeast to kale mixture. Combine cornstarch and water in a small bowl, and stir in with tamari and lemon pepper. Cook for 5 minutes, stirring occasionally. Remove from heat, and serve.