16 Ingredients
  • 2 tablespoons tomato paste
  • 1 tablespoon rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons oil
  • 1 Vidalia or other sweet onion, cut into 8 wedges
  • 1 medium zucchini, quartered lengthwise and cut into 1-inch-thick slices (about 2 cups)
  • 1 medium yellow squash, quartered lengthwise and cut into 1-inch-thick slices (about 2 cups)
  • 1 cup chopped celery
  • 2 cups (1/4-inch-thick) sliced green bell pepper
  • 1/2 cup water
  • 1/4 cup drained, sliced water chestnuts
  • 2 cups thinly sliced napa (Chinese) cabbage
  • 1 tablespoon pine nuts
Nutrition
196
10% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

14% 9

Saturated

4% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 3

Carbs

10% 29

Carbs (net)

- 23

Fiber

24% 6

Sugars

- 10

Sugars, added

- 0

Protein

9% 4

Cholesterol

- 0

Sodium

22% 528

Calcium

10% 102

Magnesium

19% 78

Potassium

21% 981

Iron

12% 2

Zinc

8% 1

Phosphorus

20% 138

Vitamin A

5% 46

Vitamin C

90% 81

Thiamin (B1)

24% 0

Riboflavin (B2)

12% 0

Niacin (B3)

12% 2

Vitamin B6

45% 1

Folate equivalent (total)

17% 68

Folate (food)

- 87

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

16% 2

Vitamin K

46% 55
Comments
 
×