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Roasted Vegetables With Tomato Coconut Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1239.4721
Energy (kCal)111256.946
Carbohydrates (g)2261.4489
Total fats (g)11677.5485
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 200 Degrees C (400 Degrees F). | 2. Place vegetables on a large baking tray sprayed with oil. | 3. Bake 45 minutes until tender turning every so often. | 4. Meanwhile combine all sauce ingredients and blend with a food processor or blender. | 5. Heat in a saucepan. | 6. Spoon over cooked vegetables and sprinkle with mints and nuts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 4 peeled quartered - - - -
    pumpkin 1 cut peeled 4.95 1.0824 0.3399 0.0231
    zucchini 4 halved - - - -
    baby onion 12 peeled 10.68 0.0 2.376 0.06
    cooking spray - - - -
    peanut 1/3 cup chopped unsalted 275.94 7.8499 12.556 23.9635
    mint 1/3 cup chopped 13.376 2.5566 1.0002 0.2219
    pimento pepper 390 drained 10.68 0.0 2.376 0.06
    tomato 400 g diced 72.0 15.56 3.52 0.8
    black bean sauce 1/4 cup 10.68 0.0 2.376 0.06
    coconut cream 140 110880.0 2234.4 1219.68 11652.48

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



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