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live vegetarian curry

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB6, H, C, P
MineralsSelenium, Zinc, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons Oil

  2. cup Soy sauce

  3. 1 teaspoon Curry Powder

  4. teaspoon Ginger

  5. teaspoon Cumin

  6. 3 tablespoons Brewer's Yeast

  7. 2 cups Water

  8. 1 medium Onion -- thinly sliced

  9. 1 cup Cauliflower Flowerets

  10. 1 cup Broccoli Flowerets

  11. 1 medium Red Bell Pepper -- cut into Strips

  12. 1 medium Green Bell Pepper -- cut Into strips

  13. 1 cup Snow peas -- diagonally

  14. Sliced 1 cup Squash, Butternut --

  15. Julienned

  16. 3 cups Couscous -- uncooked

  17. 4 cups Water -- boiling

Instructions Jump to Ingredients ↑

  1. In a blender, combine oil, soy sauce, vegetable seasoning, spices, nutritional yeast and water. Blend until mixture becomes a smooth sauce.

  2. Mix together vegetables in a large bowl.Pour in sauce and allow vegetables to marinate for 3 hours.

  3. Place couscous in a bowl and add boiling water. Cover and set aside until water is absorbed, about 15 minutes.

  4. To serve: Spoon marinated vegetables over couscous. Serves 6.

  5. Variation: Substitute cooked bulgur wheat or brown rice for couscous.

  6. Recipe by Soul Vegetarian Restaurants in Chicago and Atlanta; printed in VT article celebrating World Vegetarian Day, Oct.

  7. 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 :

  8. From: Collin@... (William Collidate: Sat, 14 Jan 1995 13:28:04 ~0600 File

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