Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks, has the power to make a bowl of tofu and lentils look as appealing as guanciale-flecked carbonara. In this noodle bowl, nutritional yeast acts like a vegan version of parm, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles. We suggest using curly kale, which roasts into light, crispy chips, instead of Tuscan.
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Serving Size: 1 serving (193g) | ||
Recipe Makes: 4 servings | ||
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Calories: 1151 | ||
Calories from Fat: 1137 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 126.3g | 168 % | |
Saturated Fat 27.7g | 139 % | |
Monounsaturated Fat 81.2g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.9mg | 0 % | |
Potassium 336.8mg | 9 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 4.4g | ||
Protein 2.6g | 4 % | |
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: 1151
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