nutritional information

Per Serving:

  • Calories: 96
  • Protein: 5 g
  • Total Fat: 2 g
  • Carbohydrates: 16 g
  • Sodium: 308 mg
  • Fiber: 4 g
  • Sugar: 6 g
Vegan

Spring Vegetable Medley

Spring Vegetable Medley

SERVES 8

If using frozen, shelled edamame, precook 1 1/4 cups according to package directions. One ounce of dried shiitake mushrooms equals four ounces of fresh shiitake mushrooms.
  • 1 1-oz. pkg. dried shiitake mushrooms
  • 2 cups boiling water
  • 1 ½ tsp. olive oil
  • 3 cloves garlic, minced
  • ½ cup sliced scallions
  • 1 cup baby carrots, quartered lengthwise
  • 1 6-oz. pkg. sliced cremini mushrooms
  • 12 oz. fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 10-oz. pkg. precooked, shelled edamame
  • 1 Tbs. onion soup mix
  • ½ cup boiling water
  • 2 Tbs. chopped fresh marjoram
  • 1 ½ tsp. dried thyme
  • 2 ½ Tbs. Dijon mustard
  • 1 tsp. Bragg Liquid Aminos

1. Combine dried mushrooms with boiling water in small saucepan. Bring to a second boil, reduce heat to low and cook for 10 minutes. Set aside.

2. In medium-sized saucepan, heat oil over medium-high heat. Add garlic, scallions and carrots, and cook 5 minutes, stirring frequently.

3. Drain and slice shiitake mushrooms, discarding soaking liquid. Reduce heat to medium, and add shiitake and cremini mushrooms and asparagus to pan. Cook 5 minutes, stirring occasionally. Add edamame, soup mix, water, marjoram and thyme. Mix thoroughly, and stir in mustard and Bragg Liquid Aminos. Reduce heat to low, and cook 6 minutes, or just until vegetables are tender.

April 2003

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