Yield: 6 Servings
|¼ cup||Soy sauce|
|1 teaspoon||Curry Powder|
|3 tablespoons||Brewer's Yeast|
|1 medium||Onion -- thinly sliced|
|1 cup||Cauliflower Flowerets|
|1 cup||Broccoli Flowerets|
|1 medium||Red Bell Pepper -- cut into|
|1 medium||Green Bell Pepper -- cut|
|1 cup||Snow peas -- diagonally|
|1 cup||Squash, Butternut --|
|3 cups||Couscous -- uncooked|
|4 cups||Water -- boiling|
In a blender, combine oil, soy sauce, vegetable seasoning, spices, nutritional yeast and water. Blend until mixture becomes a smooth sauce.
Mix together vegetables in a large bowl.Pour in sauce and allow vegetables to marinate for 3 hours.
Place couscous in a bowl and add boiling water. Cover and set aside until water is absorbed, about 15 minutes.
To serve: Spoon marinated vegetables over couscous. Serves 6.
Variation: Substitute cooked bulgur wheat or brown rice for couscous.
Recipe by Soul Vegetarian Restaurants in Chicago and Atlanta; printed in VT article celebrating World Vegetarian Day, Oct. 1 Per serving: 159 cal; 6 g prot; 4 g fat; 23 g carb; 0 chol; 696 mg sod; 6 g fiber; vegan Source: Vegetarian Times, October 1993/MM by DEEANNE Recipe By :
From: Collin@... (William Collidate: Sat, 14 Jan 1995 13:28:04 ~0600