Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| 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
- =
- 2 tsp. olive oil
- 1/4 tsp. crushed red pepper
- 3 cloves garlic, minced
- 1 cup sliced scallions
- 2 cups (1 lb.) sliced baby carrots, halved lengthwise
- 8 cups broccoli florets
- 1 cup boiling vegetarian “beef” stock
- 1 1/2 tsp. liquid aminos
- 2 1/2 Tbs. chopped fresh dill
- 1/2 cup nutritional yeast
- 1 Tbs. cornstarch
- 1 Tbs. cold water
- 1/3 cup slivered almonds
- =
Directions
1. Heat oil and crushed red pepper in a 5-quart saucepan over medium-high heat for 1 minute. Add garlic, scallions and carrots. Saut8E for 3 minutes, add broccoli, and cook for 4 minutes more, stirring occasionally. Add stock, reduce heat to low and add aminos and dill. Stir in yeast.
2. Make a paste of cornstarch and water, and add to pan with almonds. Cook for 3 minutes, stirring often, remove from heat and keep warm until ready to serve.