December 1, 2015
30 min or less active, 60 min or less total, fall, main, vegan, winter
Sorry, that recipe name is a mouthful, but once you get a bite of this yummy noodle bowl in your mouth, you won't care! I had some very late summer eggplant, but you could substitute brussel sprouts, onion, parsnips or just about any other winter veggie. It's a little heavy on the carbs, but it's a hearty meal that will surely fill you up on a cold winter's night. Check out the short video clip to learn two easy ways to de-stem kale.
Servings: 4
Time: About 20 minutes active; 40 minutes total
Price: About $10.45 total; $2.60 per serving
Nutrition (per serving):
Calories: 507
Protein: 8g
Fat: 18.4g
Saturated fat: 1.8g
Carbohydrates: 80.7g
Fiber: 7.5g
Sodium: 1143mg
Cholesterol: 0mg
High In: Vitamins A, B6, C, E, K, Fiber, Folate, Magnesium, Phosphorus, Potassium, Copper, Manganese
Good Source: Calcium, Iron, Thiamin, Niacin, Riboflavin
Low In: Cholesterol
This sounds great and thank you for all the yummy recipes. I have a question about eggplant. Do you usually peel it? And, do you de-bitter it? I’m from Greece and I often make moussaka, and I’m always wondering if I should de-bitter the eggplant. By the way, I’ve used Lite-Life’s substitute ground beef and it comes out great. Another time, I used Lite-Life sausage and a green-pea based ground beef (don’t remember the brand) and it was good too.
Thank you.
Katherine
Katherine, Thanks for your note! I usually peel and/or de-bitter eggplant if I’m going to fry it. BTW, I de-bitter by slicing, laying in a single layer in a colander, sprinkling generously with salt, repeat and let drain in a sink for at least an hour. Then I pat dry with paper towels before using. But since in this recipe the eggplant was roasted, I didn’t bother. Also, I have a great vegetarian moussaka recipe here: http://www.vegetarianized.com/2008/04/margys-vegetarianized-moussaka/. I hope you’ll try it!
Best Kitchen Adventures,
Adrienne