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Vegan Ziti With Sundried Tomato Cream

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)90.5961
Energy (kCal)678.3681
Carbohydrates (g)6.947
Total fats (g)29.432
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the ziti al dente as per the directions on the package. | 2. Meanwhile, in a food processor, combine the tomatoes, tofu, garlic, basil, vinegar, salt, pepper, and olive oil. Process to a smooth consistency. | 3. Drain the pasta and toss with the sauce and artichokes. | 4. Sprinkle with the parsley and soy parmesan, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ziti pasta 1 lb 403.4676 0.0 89.7602 2.2667
    sun tomato 1 cup chopped oil-marinated sun-dried 403.4676 0.0 89.7602 2.2667
    silken tofu 1 cup drained crumbled firm - - - -
    garlic clove 3 chopped 403.4676 0.0 89.7602 2.2667
    basil 4 tablespoons chopped 2.438 0.2809 0.3339 0.0678
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    salt 1 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    artichoke 1 jar marinated drained chopped - - - -
    parsley 2 tablespoons 2.736 0.4811 0.2257 0.06
    vegan parmesan cheese 403.4676 0.0 89.7602 2.2667

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



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