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Miyoko's Veggie Base Recipe

Looking for an easy Miyoko's Veggie Base recipe? Learn how to make Miyoko's Veggie Base using healthy ingredients.


Submitted by pmsato

Makes 7 servings



Makes 7 2 cup servings to use as base of meals. Add a 4-6 oz of lean protein for each meal.

Recipe Ingredients for Miyoko's Veggie Base

5 cups mushrooms, cooked, boiled, drained without salt, sliced
6 cups cauliflower, cooked, boiled, drained without salt, chopped
12 cups swiss chard, cooked, boiled, drained without salt, chopped
2 cups brussel sprouts, cooked, boiled, drained without salt, chopped
8 cups eggplant, cooked, boiled, drained without salt, chopped

Recipe Directions for Miyoko's Veggie Base

  1. Cook all vegetables in dry saute pan or boil in water

  2. Drain

  3. Chop into bite-sized pieces

  4. Mix all cooked vegetables in large bowl

Categories

Side Dish

Nutrition Facts
Serving Size 316.3g
Amount Per Serving
Calories
78
Calories from Fat
5
% Daily Value*
Total Fat
0.6g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
168mg
7%
Potassium
966mg
28%
Total Carbohydrates
16.0g
5%
Dietary Fiber
7.7g
31%
Sugars
6.3g
Protein
6.1g
Vitamin A 80% Vitamin C 138%
Calcium 7% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • No saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • High in iron
  • Very high in manganese
  • Very high in magnesium
  • Very high in niacin
  • Very high in pantothenic acid
  • High in phosphorus
  • Very high in potassium
  • High in riboflavin
  • High in selenium
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • Very high in sugar
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