Try this Potato-Fennel Stew with Tofu recipe, or contribute your own.
Suggest a better description6 SERVINGS DAIRY-FREE This savory stew makes a complete meal all by itself. You can freeze it for up to four months. In large Dutch oven, heat oil over medium-high heat. Stir in onion, fennel, leek, parsley, rosemary and fennel seeds. Reduce heat to medium and cook, stirring often, until vegetables are very tender, about 10 minutes. Add vinegar and stir until mostly evaporated, about 2 minutes. Stir in peppers and tomatoes. Cook until thickened, stirring occasionally, about 7 minutes. Stir in tofu, beans and chickpeas. Dissolve saffron in broth and add to tofu mixture. Add potatoes, stirring gently to avoid breaking tofu. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until stew is thickened and potatoes are tender, about 50 minutes. Season with salt and pepper and serve hot. PER SERVING: 477 CAL.; 34G PROT.; 16G TOTAL FAT 12G SAT. FAT); 59G CARB.; 0 CHOL.; 106MG SOD.; 12G FIBER By Kathleen
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Serving Size: 1 Serving (1173g) | ||
Recipe Makes: 6 servings | ||
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Calories: 259 | ||
Calories from Fat: 135 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 3622mg | 125 % | |
Potassium 287.1mg | 8 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 17.9g | ||
Protein 15.6g | 22 % | |
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: 259
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