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Low Carb, Fat Free Mushroom-Vegetable Medley
Source: Enlitened Kosher Cooking by Nechama Cohen

Fresh vegetables tossed with a soy glaze.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy

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
, 1 1/2 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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Ingredients Directions
  1. 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.
  2. 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.

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