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- peppers) is that you can toss in whatever you have on hand. These are also made
- 4 Vidalia onions
- ¾ (12 ounce) package frozen soy crumbles, thawed
- 1 cup cooked brown rice
- 1/2 (10 ounce) bag frozen peas and carrots, thawed
- 1 teaspoon dried sage
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups tomato puree (no salt added)
- ½ cup vegetable stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh dill (optional)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2088g | |
| Calories 896 | |
| Calories from Fat 37 | 4% |
| Total Fat 4.39g | 5% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4047mg | 169% |
| Potassium 3979mg | 114% |
| Total Carbs 198.89g | 53% |
| Dietary Fiber 30.0g | 100% |
| Sugars 90.47g | 60% |
| Protein 29.78g | 48% |
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