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    You are in: Home / Low-cholesterol / Vegan Amaranth With Spinach-Tomato-Mushroom Sauce Recipe
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    Vegan Amaranth With Spinach-Tomato-Mushroom Sauce

    Average Rating:

    3 Total Reviews

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    • on July 01, 2012

      Very good, it was my first time cooking amaranth. The grain does seem to get a bit gummy, perhaps from overcooking? But all in all it's a good dish. This same recipe is on food.com from another user, he says it's originally from cropsforthefuture.org

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    • on July 27, 2011

      Tried this last night. Mine came out less saucy and more scrambly - probably because I didn't blanch and remove the skins from the tomatoes. It was really tasty. I used lobster mushrooms that we found and dehydrated last fall. I would definitely make it again.

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    • on August 14, 2009

      I cooked this today. I was a bit skeptical when I put it on the plate - it looked a bit like a pile of mush - but when I tasted it WOW. Delicious. I could eat it every day.

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    Nutritional Facts for Vegan Amaranth With Spinach-Tomato-Mushroom Sauce

    Serving Size: 1 (406 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 254.4
     
    Calories from Fat 66
    26%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 79.7 mg
    3%
    Total Carbohydrate 39.3 g
    13%
    Dietary Fiber 6.5 g
    26%
    Sugars 4.0 g
    16%
    Protein 11.3 g
    22%

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