RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	65.9987
Energy (kCal)	895.637
Carbohydrates (g)	102.6879
Total fats (g)	25.2467
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2519
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1326
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.9810
Tocopherol, beta (mg)	0.0209
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0306
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.7468
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.9190
Proline (g)	0.3424
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1015
Adjusted Protein (g)	0.0000
Cystine (g)	0.1845
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	55.9531
Copper, Cu (mg)	1.3669
Maltose (g)	0.0000
Zinc, Zn (mg)	5.7046
Total lipid (fat) (g)	25.2467
Vitamin K (phylloquinone) (g)	89.4031
Cholesterol (mg)	127.5000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	46.3350
Folate, total (g)	270.0290
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	12742.2420
Energy (kcal)	895.6370
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2384
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1724
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0586
Sugars, total (g)	25.5585
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0501
Vitamin C, total ascorbic acid (mg)	107.0956
Lutein + zeaxanthin (g)	890.6280
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0842
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6275
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	197.0000
Fatty acids, total saturated 16:0 (g)	2.7400
Carbohydrate, by difference (g)	102.6879
Vitamin D (IU)	39.6900
Fructose (g)	1.8871
Fluoride, F (g)	3.1620
Aspartic acid (g)	0.9180
Tyrosine (g)	0.3768
Potassium, K (mg)	2173.5180
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	692.2600
Serine (g)	0.4518
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4248
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0174
Fatty acids, total saturated 14:0 (g)	0.0475
Histidine (g)	0.1972
Isoleucine (g)	0.4376
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	7.9343
Water (g)	1112.1346
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	6163.1100
Sodium, Na (mg)	1603.6160
Iron, Fe (mg)	8.4589
Energy (kJ)	3751.5040
Ash (g)	11.2383
Caffeine (mg)	0.0000
Glycine (g)	0.4209
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	4.8877
Fatty acids, total polyunsaturated (g)	5.4555
Vitamin E (alpha-tocopherol) (mg)	7.0372
Sucrose (g)	4.9585
Vitamin B-6 (mg)	1.1185
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.9720
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.4776
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	31.5500
Starch (g)	0.8723
Pantothenic acid (mg)	2.9433
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0044
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.0776
Folate, food (g)	270.0290
Fatty acids, total saturated 20:1 (g)	0.0521
Fatty acids, total monounsaturated (g)	13.2569
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0177
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	199.1871
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.8487
Vitamin B-12 (g)	3.5463
Calcium, Ca (mg)	645.3330
Fatty acids, total saturated 10:0 (g)	0.0134
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4232
Glutamic acid (g)	1.9977
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2446.9700
Vitamin E, added (mg)	0.0000
Retinol (g)	76.5000
Leucine (g)	0.7191
Folate, DFE (g)	261.9290
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	18.6273
Tryptophan (g)	0.1379
Threonine (g)	0.4348
Fatty acids, total polyunsaturated 18:1 c (g)	0.0221
Manganese, Mn (mg)	2.3513
Protein (g)	65.9987
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	12.9323
Betaine (mg)	0.3675
Phosphorus, P (mg)	874.8890
Tocopherol, gamma (mg)	0.1120

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Irish >> Irish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350°F. | 2. Boil potatoes and parsnips until tender. Drain. Using a potato masher, mash potatoes and parsnips. Add soymilk, garlic, butter and mash until smooth. Salt and pepper to taste. Set topping aside. | 3. Heat oil in a medium-large pan. Add onion and carrot to pan and cook on medium heat until onions are soft. Add mushrooms and meat substitute and sauté for 4 minutes. | 4. In a small bowl slowly mix the flour into the vegetable stock. Add vegetable stock mixture and peas to pan. | 5. Mix in Worcestershire, sage, red pepper. Cook down to a gravy like consistency. Pepper to taste. | 6. Transfer filling to a oven proof dish, spread the potato parsnip mash over it. | 7. Bake uncovered for 30-35 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1 1/2		peeled chopped	-	-	-	-
parsnip	1 1/2		peeled chopped	149.625	35.89	2.394	0.5985
plain soymilk	1/3	cup		33.21	2.6649	2.3328	1.3365
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
salt				-	-	-	-
pepper				-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
carrot	1		chopped	25.01	5.8438	0.5673	0.1464
mushroom	1	cup	sliced	-	-	-	-
pea	1	cup	canned	41.16	7.399	2.7439999999999998	0.196
quorn	9	ounces		226.95	0.0	50.49	1.275
vegetable stock	2	cups		22.1	4.1106	1.0608	0.3094
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
vegetarian worcestershire sauce	2	tablespoons		226.95	0.0	50.49	1.275
sage	1	teaspoon	ground	-	-	-	-
red pepper flake	1	pinch	crushed	226.95	0.0	50.49	1.275
pepper				-	-	-	-

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

Cooking in progress....

Meatless Shepherd's Pie