16 Ingredients
  • 1 tablespoon canola oil
  • 3 cups chopped onion
  • 1 tablespoon chopped peeled ginger
  • 4 garlic cloves, minced
  • 4 cups Vegetable Stock, divided
  • 2 tablespoons low-sodium soy sauce
  • 2 to 3 teaspoons red Thai curry paste (such as Thai Kitchen)
  • 1/2 teaspoon salt
  • 1 1/2 cups (1/4-inch-thick) slices carrot
  • 2 cups chopped red bell pepper
  • 2 cups cherry tomatoes
  • 2 medium zucchini, halved lengthwise and thinly sliced (about 4 cups)
  • 8 ounces small yellow squash, halved lengthwise and thinly sliced (about 1 1/2 cups)
  • 1 (8-ounce) package presliced mushrooms
  • 1 (6-ounce) package fresh baby spinach
  • 4 cups hot cooked rice noodles
Nutrition
267
13% daily value
6 servings
                                       
                                            high-​fiber, low-​fat, vegan, vegetarian, dairy-​free
     

Fat

6% 4

Saturated

2% 0

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

18% 53

Carbs (net)

- 45

Fiber

30% 8

Sugars

- 11

Sugars, added

- 0

Protein

16% 8

Cholesterol

0% 0

Sodium

20% 483

Calcium

11% 106

Magnesium

21% 83

Potassium

31% 1082

Iron

14% 2

Zinc

10% 1

Phosphorus

26% 185

Vitamin A

57% 510

Vitamin C

177% 106

Thiamin (B1)

17% 0

Riboflavin (B2)

23% 0

Niacin (B3)

18% 4

Vitamin B6

32% 1

Folate equivalent (total)

36% 142

Folate (food)

- 142

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

13% 3

Vitamin K

195% 156
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