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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Low Carb, Fat Free Mushroom-Vegetable Medley

Source: Enlitened Kosher Cooking by Nechama Cohen

Fresh vegetables tossed with a soy glaze.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	32.0

Total Carbs	6.3 g

Dietary Fiber	2.0 g

Sugars	2.9 g

Total Fat	0.2 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	210.2 mg

Protein	2.3 g

Sodium	202.5 mg

Dietary Exchanges 0.2 Fat, 1.0 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Slice onion into ultra thin rings. Place in a small saucepan with mushrooms, green beans, and water. Cook for 20 minutes over medium heat, or until green beans are soft, drain.
Using a potato peeler, shave a few peelings from the carrot - about 2 tablespoons just for color. Add red pepper, soy sauce, pepper, and soup powder. Cook for another 5 minutes so that flavors blend and peppers soften.