13 Ingredients
  • 2 acorn squashes
  • 8 oz Tempeh (1 package)
  • 1 ½ cup vegetable broth, divided
  • ¼ cup soy sauce
  • 1 small onion, finely chopped
  • 3 cloves garlic, finely minced
  • 2 tsp fennel seeds, chopped
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • ¾ tsp red pepper flakes
  • 1 tsp dried sage
  • 6 cup kale, chopped
  • ¼ cup walnuts, finely chopped
Nutrition
283
14% daily value
4 servings
                                       
                                            high-​fiber, low-​sugar, vegan, vegetarian, dairy-​free
     

Fat

14% 9

Saturated

8% 2

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 4

Carbs

14% 41

Carbs (net)

- 33

Fiber

33% 8

Sugars

- 3

Sugars, added

- 0

Protein

37% 19

Cholesterol

- 0

Sodium

39% 941

Calcium

33% 332

Magnesium

45% 187

Potassium

35% 1623

Iron

33% 6

Zinc

17% 2

Phosphorus

53% 370

Vitamin A

61% 553

Vitamin C

164% 148

Thiamin (B1)

41% 0

Riboflavin (B2)

31% 0

Niacin (B3)

28% 5

Vitamin B6

64% 1

Folate equivalent (total)

51% 203

Folate (food)

- 203

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

12% 2

Vitamin K

601% 722
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