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Zucchini-Mushroom Baked Omelette

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* Exported from MasterCook *

 

Zucchini-Mushroom Baked Omelette

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- diced

8 mushrooms -- (8 to 9) sliced

2 medium zucchini -- diced

dash Bragg's liquid aminos

1/2 teaspoon dill

dash garlic powder

dash onion powder

sprinkle nutritional yeasy

2 pounds tofu -- mashed

2 tablespoons oil

1 teaspoon turmeric

2 tablespoons nutritional yeast

2 tablespoons Bragg's or tamari

1/2 teaspoon Spike seasoning -- (1/2 to 1)

 

Saute onion, mushrooms, and zuchinni with a little Bragg's, dill, garlic and

onion powder, and a sprinkle of nutritional yeast.

 

In a bowl, mix tofu, oil, turmeric, nutritional yeast, Bragg's, and Spike.

 

When vegetable saute is finiished, add to the tofu batter and mix well.

 

Flatten batter onto oiled baking sheet (batter should be about 1-inch high).

Bake in a preheated 350F oven fpr 30 minutes or until golden brown.

 

Source:

" Incredibly Delicious - The Vegan Paradigm Cookbook "

Copyright:

" 2000 by Gentle World, Inc. "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 268 Calories; 18g Fat (55.8% calories

from fat); 21g Protein; 12g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

22mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 2

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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