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
200
10% daily value
8 servings
                                       
                                            high-​fiber, low-​fat, vegan, vegetarian, dairy-​free
     

Fat

4% 3

Saturated

2% 0

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 1

Carbs

13% 40

Carbs (net)

- 34

Fiber

23% 6

Sugars

- 9

Sugars, added

- 0

Protein

12% 6

Cholesterol

0% 0

Sodium

15% 362

Calcium

8% 80

Magnesium

16% 62

Potassium

23% 812

Iron

10% 2

Zinc

7% 1

Phosphorus

20% 139

Vitamin A

42% 382

Vitamin C

133% 80

Thiamin (B1)

13% 0

Riboflavin (B2)

18% 0

Niacin (B3)

13% 3

Vitamin B6

24% 0

Folate equivalent (total)

27% 107

Folate (food)

- 107

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

9% 2

Vitamin K

146% 117
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