4
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Ingredients
2 large carrots, peeled and chopped
1 green bell pepper, chopped
1 small onion, chopped
10 ounces mushrooms, chopped
1 can, jar or box whole or strained tomatoes or 1 jar Dr. Fuhrman' s tomato sauce
water (for rinsing out the jar, can or box)
Instructions:
Preheat the oven to 350 degrees F.
Place the carrots, peppers, onions and mushrooms on a baking sheet. Pour the tomato sauce, strained tomatoes, or whole tomatoes (from the can, jar, or box) over the vegetables. Swirl a little water around the empty tomato jar, box, or can to rinse out the remaining sauce, and pour this water over the vegetables.
Bake for 1 to 1 1/2 hours, or until the vegetables are soft.
Scoop out some mushroom pieces and set them aside.
Let the baked vegetables cool slightly, then transfer to a high-powered blender. Blend until smooth to create a gravy. Stir the reserved mushroom chunks back into the gravy for added texture.
My Notes:
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Per Serving:
Calories 70
Protein 4 g
Carbohydrates 15 g
Sugars 8 g
Total Fat 0.6 g
Saturated Fat 0.1 g
Cholesterol 0 mg
Sodium 40 mg
Fiber 3.9 g
Beta-Carotene 3283 ug
Vitamin C 35 mg
Calcium 33 mg
Iron 1.5 mg
Folate 35 ug
Magnesium 30 mg
Potassium 722 mg
Zinc 0.7 mg
Selenium 6.9 ug