Using ingredient vegetable stock

Sweet Potato Polenta

• 350 oven
• 256 mg
• 39 carbohydrates
• 4 protein
• 2 1/2 garnet yams (red)
• 1 1/2 fat
• 1 chipotle pepper
• saturated
• mg cholesterol
• 1,300 ml vegetable stock

Sweet Red Lentils

• 2 cinnamon sticks
• 2 bay leaves
• 1 lentils i dont think you buy lentils (red dried canned)
• 1 garlic clove
• 1/2 lemon
• 1/2 green chili
• 475 ml water (hot)
• 475 ml vegetable stock
• 2 gr ginger (chopped fresh)
• 1 gr chili powder

Tangine Of Moroccan Vegetables With Couscous

• 4 carrots
• 2 zuchinni
• 2 garlic (cloves)
• 1 chunks
• 1 butternut squash
• 1 bell pepper (red)
• 700 ml water
• 280 gr tomatoes (canned)
• 260 gr garbanzo beans (cooked)
• 190 gr wheat couscous (whole)

Tipsy Parsnips

• 1 garlic clove
• 190 gr baby parsnips
• 190 gr pearl onions
• 240 ml vegetable stock
• 28 gr butter
• 16 ml mustard (whole grain)
• 16 ml olive oil
• 5 ml honey
• 4 gr fennel seeds
• 2 gr sage (chopped fresh)

Tofu Noodle Soup

• 2 garlic (cloves)
• 1 carrot
• 1 celery rib
• 1 onion
• 1 bay leaf
• 1,200 ml vegetable stock
• 375 gr peas (fresh)
• 240 gr firm tofu
• 110 gr noodles made without egg
• 14 gr parsley (finely chopped fresh)

Tofu Stew With Sweet Potatoes

• 4 green onions (chopped)
• 1 diamond shapes
• 1/2 squash (yellow sliced)
• 300 gr sweet potatoes (cut into)
• 475 ml vegetable stock
• 190 gr tofu pressed
• 120 gr onions (chopped)
• 65 gr parsnips (cut into)
• 65 gr carrots (sliced)
• 65 gr zucchini (sliced)

Turnip, Carrot, And Split Pea Soup

• 1 onion
• 475 ml vegetable stock
• 150 gr split peas (dried)
• 140 gr turnip
• 130 gr carrots
• 28 gr margarine

Vege Chili

• 2 sized onions
• 2 cans
• 1 beer
• 1 bay leaf
• 850 gr tomatoes (peeled)
• 500 gr zucchini (cut into)
• 475 ml vegetable stock
• 200 gr kernel corn (whole)
• 7 gr chili powder
• 4 gr cumin (ground)

Vegetable Curry

• 3 garlic (cloves)
• 2 tomatoes
• 1 cauliflower florets
• 1 sweet pepper (red)
• 1 onion
• 1 chili pepper (hot)
• 475 gr brown rice (hot cooked)
• 200 gr peas
• 90 gr broccoli florets
• 120 ml vegetable stock

Vegetable Curry #2

• 3 garlic (cloves)
• 2 tomatoes
• 1 sweet pepper (red)
• 1 cauliflower florets
• 1 onion
• 1 chili pepper (hot)
• 475 gr brown rice (hot cooked)
• 200 gr peas
• 90 gr broccoli florets
• 120 ml vegetable stock

Vegetable Paella

• 3 celery ribs
• 1 onion (red)
• 1,400 ml vegetable stock
• 400 gr peas
• 350 gr short rice (grain white)
• 325 gr tempeh
• 140 gr green olives
• 55 gr capers with liquid
• 45 ml olive oil
• 20 gr parsley (minced)

Vegetable Risotto

• 8 walnut (pieces)
• 2 onions
• 2 garlic (cloves)
• 1 green pepper
• 300 gr tomatoes
• 475 ml vegetable stock
• 95 gr peas (frozen)
• 85 gr long rice (grain)
• 75 gr sweet corn
• 65 gr black olives

Vegetable Saute With Miso Sauce Over Linguine

• 8 scallions
• 2 garlic (cloves)
• 1 linguine (cooked)
• 1/4 miso
• 240 ml vegetable stock
• 120 gr eggplant
• 65 gr pepper (yellow)
• 65 gr zucchini
• 30 ml safflower oil
• 22 gr shittake mushrooms (sliced)

Vegetarian Paella

• 2 garlic (cloves)
• 1 lengths
• 1/2 lemon
• 700 ml vegetable stock (light)
• 170 gr washed
• 150 gr long brown rice (grain)
• 60 ml olive oil
• 50 gr peas (frozen)
• 34 gr black olives
• 1 gr saffron strands

Vegetarian Pot Stickers

• 343 chol
• 25 from fat
• 24 mg
• 22 sod
• 20 1/2 pot stickers
• 7 fat
• 4 carb
• 4 chinese black (dried)
• 1 filling the center of pot sticker (into)
• 475 ml vegetable stock

Walnut Sauce

• 3 liquid aminos
• 1 garlic (cloves)
• 475 ml vegetable stock
• 60 gr walnuts
• 32 gr wheat flour (whole)
• 16 ml lemon juice
• 1 gr black pepper

Wild Mushroom Pumpkin Soup

• 1 onion
• 1 tamari
• 475 ml vegetable stock
• 240 ml water (hot)
• 110 gr mushrooms (sliced fresh)
• 16 ml olive oil
• 1 gr nutmeg
• 1 gr salt
• 1 gr black pepper

Winter Fruit Couscous

• 1 apricots
• 950 ml vegetable stock
• 180 gr bulgur
• 140 gr prunes
• 140 gr apples
• 60 gr onion
• 30 ml oil
• 1 gr nutmeg
• 1 gr cinnamon
• 1 gr coriander

Yellow Pepper Soup

• 4 shallots
• 3 bell peppers (yellow)
• 850 ml vegetable stock
• 180 gr cashews (raw)
• 30 ml olive oil
• 5 ml dry mustard
• 1 gr fine sea salt
• 1 gr black pepper (freshly ground)