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
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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 6|
|Calories from Fat: 38 (7%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 198mg||7 %|
|Potassium 627.7mg||17 %|
|Total Carbohydrate 104.2g||31 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 95.7g|
|Protein 19.1g||27 %|
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Calories per serving: 534
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