Update my dinner status, I'm making this tonight.
12 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a blender, combine oil, soy sauce, vegetable seasoning, spices, nutritional yeast and water. Blend until mixture becomes a smooth sauce. Mix together vegetables in a large bowl.Pour in sauce and allow vegetables to marinate for 3 hours. Place couscous in a bowl and add boiling water. Cover and set aside until water is absorbed, about 15 minutes. To serve: Spoon marinated vegetables over couscous. Serves 6. Variation: Substitute cooked bulgur wheat or brown rice for couscous. Recipe by Soul Vegetarian Restaurants in Chicago and Atlanta; printed in VT article celebrating World Vegetarian Day, Oct. 1 Per serving: 159 cal; 6 g prot; 4 g fat; 23 g carb; 0 chol; 696 mg sod; 6 g fiber; vegan Source: Vegetarian Times, October 1993/MM by DEEANNE Recipe By : From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04 ~0600 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
