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Suggest a better descriptionCover sun-dried tomatoes with boiling water in small bowl; let stand until softened, about 10 minutes. Drain; reserve liquid. Chop tomatoes. Spray large saucepan with cooking spray; heat over medium heat until hot. Saute vegetable protein crumbles, onion, bell pepper, jalapeno chili, and garlic until vegetables are tender, 8-10 minutes. Stir in herbs; cook 1 to 2 minutes longer. Stir in sun-dried tomatoes with reserved liquid, tomatoes, and beans. Heat to boiling; reduce heat and simmer, covered, 30 minutes. Discard bay leaf; season to taste with salt and pepper. Stir in cilantro. Per serving: 211 Calories; 2g Fat (8% calories from fat); 12g Protein; 41g Carbohydrate; 0mg Cholesterol; 633mg Sodium Recipe by: 1001 Low-fat Vegetarian Recipes, Sue Spitler
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Serving Size: 1 Serving (596g) | ||
Recipe Makes: 4 servings | ||
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Calories: 35 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.7mg | 1 % | |
Potassium 127.6mg | 3 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 6.7g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 35
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