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Vegan Spaghetti Skillet

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)133.605
Energy (kCal)2933.189
Carbohydrates (g)629.4452
Total fats (g)29.1204
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large skillet heat the oil over medium-high heat. Cook onions until caramelized. | 2. Add garlic and saute for 2 minutes. Add lentils and TVP until heated through. | 3. Add the water, diced tomatoes, tomato paste and seasonings. Bring to a boil. Add uncooked spaghetti. Cover and simmer for 30 minutes or until the spaghetti is tender, stirring frequently, adding more water if required. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    onion 1 sliced 64.0 14.944 1.76 0.16
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    brown lentil 400 drained rinsed - - - -
    vegetable water 1/2 cup textured boiling - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    tomato 400 g diced 72.0 15.56 3.52 0.8
    tomato paste 150 1968.0 453.84 103.68 11.28
    onion flake 2 tablespoons 34.9 8.328 0.895 0.046
    chili powder 1/2 tablespoon 11.28 1.9880000000000002 0.5384 0.5712
    hungarian paprika 1/2 tablespoon - - - -
    oregano 1 1/2 1/2 dried 3.975 1.0338 0.135 0.0642
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    salt 1 teaspoon - - - -
    spaghetti 170 g uncooked 632.4 127.177 22.695 2.6689999999999996

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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