Peanut Butter Noodles (vegan)

Recipe from From My Bowl  
Husband-Tested in Alice’s Kitchen
Makes 4 servings

The sauce for this dish is spot on. It tastes fabulous in this dish, but would also make a nice dip for spring rolls or drizzled over nourish bowls. 

 
8 ounces dried udon noodles or 12 ounces fresh or other pasta (I used rice noodles.)
¼ cup creamy natural peanut butter (I used a Tablespoon of natural peanut butter and then I made up the rest using PB2 and water.)
1 clove garlic crushed (optional)
1 Tablespoon low sodium tamari or soy sauce plus more to taste
1 Tablespoon unseasoned rice vinegar
1 Tablespoon brown sugar agave, or maple syrup
1 teaspoon toasted sesame oil
1 teaspoon chili garlic sauce sambal oelek or sriracha
2-3 Tablespoons hot water

Prep: Bring a large pot of water to a boil and cook the udon noodles according to the package instructions; dried noodles will take around 8-12 minutes while fresh noodles take 1-2 minutes. Drain, but do not rinse.

Make the Sauce: In a small bowl combine the peanut butter, garlic, tamari, vinegar, sugar, sesame oil, and chili garlic sauce. Whisk together until a thick paste forms, then add 2 tablespoons of hot water and whisk until a thick sauce forms and the sugar has dissolved. Add more water if necessary, but keep in mind that the sauce will thin out more when combined with the noodles.

Combine: Return to the pot or a shallow pan. Pour the peanut sauce over the noodles and use tongs to mix well, until every noodle is coated. The residual heat left from cooking the noodles usually warms them up enough for me, but you can also gently heat the noodles over medium low heat if desired. Add additional soy sauce to taste, as necessary.

Serve: Top with green onion, crushed peanuts, and/or chili oil and serve warm. Leftovers will keep in the fridge for up to 4 days and are best reheated on the stovetop or in the microwave with a splash of water to help thin the sauce out again.

Notes: Gluten-Free: Udon noodles are not gluten-free but you can easily substitute them with rice noodles! Use tamari instead of soy sauce to keep this recipe gluten-free.

Additions: edamame; mushrooms; scallions; tofu; broccoli; red bell pepper, etc…

Nutrition
Calories: 321kcal | Carbohydrates: 46g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1315mg | Potassium: 117mg | Fiber: 4g | Sugar: 10g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 1mg

One Pot Creamy Hummus Pasta (vegan)

Recipe from This Savory Vegan
Husband-Tested in Alice’s Kitchen
Servings 2-4

This One Pot Creamy Hummus Pasta is ready in 20 minutes! This vegan pasta dish is kept light by using hummus in place of typical cream sauce.  Add whatever vegetables and greens that you like. I added peas to bump up the protein.

Ingredients
8 oz dry linguine
1 cup sun dried tomatoes packed in oil drained
1 Tablespoon sun dried tomato in oil
3 cloves garlic diced
¾ cup hummus + more for leftovers (No-Oil Hummus or a flavored hummus would be great too)
1 cup pasta water
2 cups baby spinach or thaw 4 oz of frozen spinach, squeeze out the water
Salt and pepper to taste
Red pepper flakes optional

Instructions
Bring a large pot of water to a boil. Add pasta and cook for 10-12 minutes, or until tender. Drain pasta, reserving 1 cup of pasta water.
Place the empty pot back on the stove over medium heat. Add sun dried tomatoes, oil and garlic to the pan. Sauté for 2 minutes. Add hummus and pasta to the pan and stir to combine. Slowly pour in pasta water ¼ cup at a time until sauce reaches desired consistency. Add spinach and sauté until wilted (approx. 1 minute). Add salt and pepper to taste.
Serve immediately* and enjoy!

Notes
*If you have leftovers, place in an airtight container in the fridge. When reheating add 1-2 Tablespoons hummus to pasta before reheating.
Nutritional Information: (1 of 4 servings, about 10 ounces) 317 Calories; 12g Protein; 6g Total Fat (1 g sat. fat); 53g Carbs; 2 g Sugars; 0 g Cholesterol; 439 mg Sodium

Notes from reviewers of original recipe:
• Add some Cajun spice and nutritional yeast and sauté with some green olives.
• Add about 1/2 cup of vegan kale pesto from Trader Joe’s. Add some peas & asparagus.
• Add some roasted red bell peppers and mushrooms.
• Add some steamed broccoli and cauliflower.
• Top with some vegan parmesan.
• If you don’t have sun dried tomatoes on hand, pour in a tiny bit of marinara and some nutritional yeast.
• Use ravioli instead of linguini.

The Very Best Vegan Mac & Cheese (Baked Version PLUS Quick & Easy Version)

This is a photo of the baked version of the recipe.

This is a photo of the quick (no-bake) version of the recipe.

Baked Vegan Mac and Cheese

Recipe from Andrew Barnard

Husband-Tested in Alice’s Kitchen

Makes 16 servings (can be halved)

This is the best vegan mac and cheese recipe ever! Not cashew based, so it’s allergy friendly!  If you don't mind using cashews, you can make your own vegan Parmesan cheese and use it for this recipe instead of store-bought vegan Parmesan. This recipe can be halved and baked in an 1½ quart dish (8 ½"x 10" x 2")

1 pound macaroni noodles, uncooked (Use gluten free if needed)

15 oz can butter beans, drained and rinsed 

2 cups dairy free milk 

½ cup vegetable stock 

½ cup vegan butter 

⅓ cup nutritional yeast 

2 Tablespoons fresh lemon juice

1 teaspoon salt

1 teaspoon freshly ground black pepper

¼ teaspoon paprika

2 cups vegan shredded cheddar cheese, divided 

1 cup vegan parmesan cheese 

⅓ cup seasoned panko breadcrumbs 

2 teaspoons olive oil, optional

Bring a salted pot of water to a boil. Preheat oven to 350˚F/180˚C degrees. Cook 1lb

macaroni noodles according to the package. Drain noodles once done and set aside.

While noodles cook, to a high powdered blender, add 15oz can butter beans, 2 cups

dairy free milk, ½ cup stock, ½ cup vegan butter, ⅓ cup nutritional yeast, 2

tablespoons lemon juice, 1 teaspoon each salt and pepper, ¼ teaspoon paprika, 1 cup

each non-dairy cheddar shreds and parmesan cheese. Blend this until smooth. Set

aside.

In a lightly greased 9x13 casserole dish, add the drained, cooked noodles. Pour the sauce mixture over the noodles and carefully stir together.

Top with remaining 1 cup of the cheese shreds. If using the oil, in a small bowl

combine the oil with the breadcrumbs and stir to well coated. Sprinkle evenly across

the top.

Bake for 25-30 minutes or until breadcrumbs have started turning golden brown on

top. Remove from oven and let set for 10-15 minutes before cutting into.

Notes

Once cooled, cover any leftovers and place in the fridge for up to 5 days. Reheat in the

microwave or oven (350˚F) until heated through.

Melting Vegan Cheese Tips:

1. Use block vegan cheese and shred it yourself.

2. Let your cheese come to room temperature before putting in oven.

15-Minute Quick and Easy Vegan Mac and Cheese

Recipe from Andrew Barnard

Husband-Tested in Alice’s Kitchen

Makes 4 servings 

While the baked version is excellent, this quick version is just as good and quicker to make.  I've found that this recipe can be halved or doubled successfully.

2 cups whole wheat or regular macaroni noodles, uncooked (Use gluten free, if needed.)

1 (15 oz) can butter beans, drained and rinsed 

1 cup dairy free milk (I use soy milk for extra protein.)

½ cup vegetable stock 

¼ cup vegan butter 

⅓ cup nutritional yeast 

2 Tablespoons fresh lemon juice

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon paprika

1 cups vegan shredded cheddar cheese

½ cup vegan parmesan cheese 

Bring a salted pot of water to a boil. Cook the macaroni noodles according to the package. While noodles cook, the remaining ingredients to a high speed blender. Blend this until smooth, about 3-4 minutes. Set aside. When the noodles are done, drain them and return to the pot.  Pour the sauce in and stir well to combine.  Cook just until heated through.  Remove from the heat and the adjust salt and pepper, to taste.  

Lentil Bolognese (vegan)

Servings: 6
Author: Nisha Vora

Husband-Tested in Alice's Kitchen

My husband and I thought this was especially delicious, perfect for company.  The texture is very "meaty" and the taste has depth.  Serve this up with a crisp green salad and some garlic toast for a grand meal!

Ingredients
1½ tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme (or use more oregano)
1½ teaspoons kosher salt, plus more to taste
Freshly ground black pepper to taste
1 (5.3-ounce) (150g) tube of tomato paste 
½ cup (120 mL) dry red wine 
3 cups (720 mL) vegetable broth
1 cup (185g) red lentils, soaked 
¼ cup (32g) walnuts (or pecans), crushed finely
1 (14.5-ounce/410g) can of crushed tomatoes or whole peeled tomatoes, crushed by hand 
12-16 ounces (340-454g) long, wide pasta (such as tagliatelle, pappardelle, or fettuccine; or tube pasta such as rigatoni or penne rigate; or gnocchi)
1 tablespoon high-quality balsamic vinegar 
Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional)

Instructions
Soak the 1 cup of lentils in water for 30 minutes, or up to 60 minutes. Meanwhile, prep all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.) 

Heat a 12-inch deep sauté pan or Dutch oven on medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a pinch of salt. 

Stir occasionally and cook the onions until a light brown fond starts form on the surface of the pan, about 5 minutes. 

Add a few spoons of water to deglaze the pan, and stir. 

Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and golden brown, 9-10 minutes. 

Add the garlic, thyme, oregano, 1½ teaspoons kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds. 

Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring very frequently, until it’s darker red in color. 

Pour the wine into the pan and deglaze, scraping up any browned bits. Cook for 1-2 minutes, until the smell of alcohol has burned off and the mixture is jammy. 

Pour in the broth to deglaze the pan, stirring any browned bits on the bottom of the pot and stirring the broth into the tomato paste to combine. Add the lentils and walnuts, and stir to incorporate. 

Heat until the mixture comes to a boil, then reduce the heat to medium-low to maintain a rapid simmer for 20 minutes, stirring occasionally.
Add the crushed tomatoes and simmer for another 20 minutes, or until the lentils are tender but still al dente, stirring occasionally to prevent burning and sticking. (If using crushed tomatoes, you may need to add a little water or lower the heat as needed to prevent burning.) 

Meanwhile, bring a large pot of water to a boil and salt generously. Add the pasta and cook until just al dente. Reserve a ladle or so of pasta water (may not need it). 

Drain the pasta but do not rinse it. 

Taste the Bolognese for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar and stir to combine. 

Add the hot cooked pasta to the Bolognese and toss until well coated in the sauce, adding a bit of pasta water as needed to ensure the sauce coats the noodles. 

Garnish with chopped parsley or basil, if using.

Notes
If you're not serving all of the Bolognese at this time, transfer the amount of Bolognese sauce you'd like to eat to the pasta pot. Add the hot cooked pasta, turn the heat to medium, and toss to coat. Store the leftover Bolognese sauce separately in the fridge. 

This recipe is best with tomato paste from a tube, not canned tomato paste. For the best tomato flavor, use whole peeled tomatoes and crush them by hand. Crushed and whole peeled tomatoes are hard to find in 14.5 ounce cans, so I usually use half of a 28-ounce can. 

You can try sautéing finely diced mushrooms after the onions to add in some of that natural umami, which walnuts bring. And/Or, if you have dried porcini mushrooms, you can blitz those in a spice grinder or small food processor into a powder (or use store-bought porcini mushroom powder), and 1/2 to 1 teaspoon of that when you add the veggie broth. Enjoy!

Information: (1 of 6 servings)  Calories 378; Total Fat 8.2g; Saturated Fat 0.8g; Cholesterol 0mg; Sodium 936mg; Total Carbohydrate 59.2g; Dietary Fiber 6.1g; Total Sugars 7.5g; Protein 14g; Calcium 50mg; 4% Iron 4mg 23% ;Potassium 650mg 14%

Vegan Sausage & Fennel Pasta with Crushed Tomato Sauce

Servings: 5
Recipe from Rainbow Plant Life
Husband-Tested in Alice’s Kitchen

This was a treat.  I had bought some Beyond Meat Spicy Italian Sausage (4 links to a pack) on sale.  I used 2 of the links for this delicious pasta and the other 2 links for Sausage Kale and Bean Soup and we have leftovers of both dishes, so this was a win-win. 

1 large fennel bulb
3 Tablespoons extra virgin olive oil
4 garlic cloves, grated or minced
½ teaspoon red pepper flakes (optional)
2 links of vegan sausage (7 to 8 oz or 200g, ideally spicy or Italian-flavored)
Kosher salt and freshly cracked black pepper
¼ cup nutritional yeast
12 ounces bucatini (or spaghetti or linguine)
1 28-ounce can best-quality whole peeled tomatoes 
4 cups baby spinach or kale, chopped 
2 large handfuls fresh basil, sliced (I used ¼ cup pesto.)
For serving: Fresh toasted garlic breadcrumbs (optional, but very nice)

Bring a large saucepan of water to a boil for the pasta.
Slice off the fennel stalks and reserve any fronds for an optional garnish (roughly chop them).
With the fennel bulb, if the outer layer is very thick, remove it. Slice the bulb in half, lengthwise. Use a mandolin or sharp knife to thinly slice the fennel crosswise, as thinly as you can.
Meanwhile, heat the 3 TBSP olive oil over medium-high heat in a deep sauté pan. Once hot, add the fennel with a pinch of salt. Cook for 4 to 5 minutes, stirring occasionally, until some edges start to brown.
While the fennel cooks, pour the canned tomatoes with their juices into a bowl. Crush them with your hands. Set aside. Also, crumble the sausage with your hands if you have time (if it doesn't crumble, slice it). Add the garlic to the fennel and cook for 1 minute, stirring frequently. Now add the red pepper flakes and cook, stirring frequently, for 30 seconds. Add the crumbled or sliced sausage into the pan. Break it up with a wooden spatula as it cooks, and cook for 4 to 6 minutes, or until browned and a bit crisp (the exact cook time will depend on the brand of sausage used). Add in the crushed tomatoes with juices, a generous amount of black pepper, and the nutritional yeast. Stir to coat and reduce the heat to maintain a simmer for 15 minutes, stirring occasionally, until the sauce thickens. If desired, smash some of the tomatoes with the back of a wooden spoon from time to time. After you add the tomatoes and the pasta water is boiling, salt the water generously (about 1 ½ tablespoons kosher salt or 2 ½ to 3 teaspoons sea salt). Add the pasta and cook for the minimum amount of time for al dente pasta according to the package instructions. Before draining, reserve 1 cup of pasta water. Drain the pasta but do not rinse it. Add the baby spinach to the tomato sauce and cook briefly until it just starts to wilt. Add in the hot cooked pasta plus ¾ cup to 1 cup of the pasta water. Turn the heat to medium-high and toss the pasta vigorously with tongs until it’s well coated in the sauce and is al dente, 1 to 2 minutes. Add more pasta water as needed. Season to taste with salt and pepper. Off the heat, garnish with basil or parsley or pesto.  Top with breadcrumbs, if using.

Notes
I love this recipe with Beyond Meat Hot Italian Sausage. Field Roast Italian sausage also works great.
My favorite canned tomatoes are from Bianco Dinapoli. I also like San Merican, Cento, Mutti, and Bello Organic.
Feel free to use a bit more spinach if you want, as it wilts down a lot. You can also use baby kale, just cook it a minute or so longer.

Nutritional Information: Calories (1 of 5 servings): 505 calories; Carbohydrates: 69g; Protein: 27g; Fat: 15g; Saturated Fat: 3g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 8g; Sodium: 358mg; Potassium: 1777mg; Fiber: 11g; Sugar: 4g; Vitamin A: 17891IU; Vitamin C: 60mg; Calcium: 250mg; Iron: 9mg

Super Easy Instant Pot Minestrone Soup (Vegan)

Recipe from Taylor Stinson
Husband-Tested in Alice’s Kitchen
Makes 6 servings

There’s no reason not to make this soup.  It’s quite easy to make and it’s delicious and filling to boot!  
 
2 Tablespoons olive oil (optional)
2-3 small sweet onions, diced
3 cloves garlic minced
1 carrot, diced
2 stalks celery, chopped
1 ½ cups green beans, trimmed and cut into bite-sized pieces
1 small zucchini, chopped or sliced
1 can kidney beans, drained and rinsed
1 Tablespoon Italian seasoning
3 bay leaves
4 cups vegetable broth
1 (796mL) jar/can crushed tomatoes (or passata)
3/4 cup dry macaroni
Chopped fresh basil, for topping (optional)
Grated fresh vegan parmesan, for topping

Dump all ingredients except for macaroni, basil and parmesan in Instant Pot. (I omitted the olive oil and it turned out just great!) Set to manual and pressure cook on high for 4 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 4 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
Remove lid, stir soup and add macaroni, then replace lid. Let macaroni soak about 5 minutes (maybe more like 10 depending on the type of pasta you use.)
Remove lid again and stir. Discard the bay leaves. 
Serve in large bowls and top with fresh basil and vegan parmesan cheese. Enjoy!

Notes: 
Store the leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave for 2-3 minutes.  Freeze this recipe for up to 3 months. Microwave from frozen for 6-7 minutes or defrost in the fridge and reheat as normal.

Nutrition Information: (This info includes the olive oil, but if you omit it, the fat and calorie count will be less.)  Calories: 261kcal (13%) Carbohydrates: 42g (14%) Protein: 13g (26%) Fat: 6g (9%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Cholesterol: 1mg Sodium: 674mg (29%) Potassium: 789mg (23%) Fiber: 12g (50%) Sugar: 5g (6%) Vitamin A: 3550IU (71%) Vitamin C: 19mg (23%) Calcium: 130mg (13%) Iron: 4.1mg (23%)

Creamy Dill Pickle Pasta Salad (vegan)

By That Vegan Babe

Husband-Tested in Alice's Kitchen

Makes 4-6 servings

Are you celebrating the summer holidays with a picnic?  If so, be sure to include this scrumptious vegan salad in your picnic basket.  The tasty, creamy dressing can be made in advance.  What makes it particularly creamy?  Cannellini beans!  They are very nutritious.  They're fat free and an excellent source of fiber, folate, iron, magnesium, and protein.  This is an oil-free dressing.  It includes hemp seeds, which are rich in healthy fats, including omega-3 and omega-6 fatty acids.  Both of these fats are known for improving heart health, reducing blood pressure, and triglycerides.  I used chickpea pasta for this to make bump up the protein even more.  Using chickpea pasta makes this salad gluten free.

Dressing

1 cup cannellini beans
1/2 cup plant milk (I used homemade oat milk.)
1/4 cup hemp seeds
1 clove garlic
1 Tablespoon Dijon mustard
Juice of 1 lemon
1/3 cup fresh dill
1/2 teaspoon salt
1/2 teaspoon pepper

Salad
8 ounces uncooked whole wheat pasta (I used chickpea pasta.)
1/3 red onion, minced
1 green bell pepper, minced
1 cucumber, chopped
3/4 cup chopped dill pickles, chopped
3 stalks celery, chopped
1 cup quartered cherry tomatoes

Cook your pasta then run it under some cold water to cool. Add to a large bowl.
Chop up your veg and add them into your bowl
Blend up the ingredients for the sauce until smooth then drizzle over your pasta salad.

Pow Pasta

Recipe from Alice's Kitchen

Makes 2 very generous servings

I bought some Pow Pasta (Red Lentil Rotini) and decided to give it a try with bits and pieces of things that I had in my fridge/pantry.  The hubster and I ate the ENTIRE dish in one sitting.  The pasta by itself seemed a bit gummy, but with all the lovely additions, we didn't notice.  Here's how I put this yummy dinner together.  (The measurements are approximate.)

1 cup fresh mozzarella, cut into small cubes

½ cup shredded Parmesan cheese

1/3 cup Fennel Pistachio Pesto or regular pesto

2 cups baby greens

1/3 cup marinated artichokes, roughly chopped

¼ cup Spicy Pepitas

8 oz. box of Pow Pasta (red lentil rotini), cooked per package instructions

Put everything in a bowl and toss with the hot pasta.  The heat from the pasta will loosen the pesto and wilt the greens. 

Buffalo Cauliflower Mac & “Cheese” (Vegan)

Recipe from Choosingchia.com

Adapted and Husband-Tested in Alice’s Kitchen

6-8 servings

I am learning that I can have my favorite comfort food, mac and cheese, without cheese.  What?!  This dish featuring cauliflower, zucchini (or summer squash), whole-grain macaroni is just scrumptious.  What makes it cheesy?  The answer to that question is a sauce made with soaked cashews, nutritional yeast and water.  To spice it up a bit, there some hot sauce in the mix as well.  The original recipe called for only macaroni, but I added some summer squash for half of the pasta.  This dish is good enough for company.  I’m pretty sure that you can make the cauliflower and the sauce in advance and store them in the fridge until it’s time to put it all together.

1 head cauliflower, separated into bite-sized florets

1 Tablespoon olive oil

½ teaspoon kosher salt or sea salt

½ teaspoon paprika

¼ cup Frank’s Red Hot Sauce

½ cup raw cashews, soaked overnight in water (or pour boiling water over the cashews and allow to soak for 1 hour or so)

1½ cups water (not soaking water)

1 Tablespoon nutritional yeast

2 Tablespoons Frank’s Red Hot Sauce

½ teaspoon kosher salt or sea salt

¾ cup whole-grain or whole wheat macaroni

¾ cup spiralized or shredded zucchini or summer squash

(OR 1½ cups whole-grain or whole wheat macaroni)

Kosher salt, to taste

Freshly ground pepper, to taste

½ Tablespoon olive oil

2 cloves garlic, minced

1/3 cup or so whole-wheat or whole-grain breadcrumbs for topping (optional)

Preheat the oven to 425F.  Line a baking sheet with parchment paper.  Toss the cauliflower in olive oil, salt, and paprika.  Spread out the cauliflower on the baking sheet.  Bake for 15-20 minutes.  Remove from the oven, toss the cauliflower with ¼ cup hot sauce.  Return the pan to the oven and bake another 5-10 minutes.  Set aside.  Drain and rinse the cashews.  Place the cashews, 1 ½ cups water, 1 Tablespoon nutritional yeast, 2 Tablespoons hot sauce and salt into a high speed blender.  Blend on high until smooth.  (The sauce will be a bit thin at this point.  Don’t worry, it will thicken up later.) Cook the macaroni according to the package directions so that it is al dente.  Drain.  Set aside.  Heat ½ Tablespoon olive oil in a 12-inch oven-proof skillet.  Add the garlic and stir about 1 minute.  Add the cauliflower, the zucchini (if using), the macaroni and the “cheese” sauce to the skillet and toss to mix.  Allow to cook, stirring occasionally, for about 2 minutes.  The sauce should thicken up as it cooks.  Sprinkle with salt and pepper, to taste. You can serve it at this point.  If using the breadcrumbs, remove the skillet from the heat and sprinkle on a thin layer of breadcrumbs.  Place the skillet under the broiler for about 1 minute or until the breadcrumbs are toasty brown.  Serve.

Nutritional Information: (1 of 6 servings)

Nutrition Facts
Servings: 6
Amount per serving
Calories	176
% Daily Value*
Total Fat 8.3g	11%
Saturated Fat 1.5g	8%
Cholesterol 0mg	0%
Sodium 276mg	12%
Total Carbohydrate 21.9g	8%
Dietary Fiber 3.5g	12%
Total Sugars 2.3g
Protein 6.4g
Vitamin D 0mcg	0%
Calcium 37mg	3%
Iron 2mg	12%
Potassium 325mg	7%