Servings: 1
Calories: 415kcal
Ingredients
- 1/2 tbsp coconut oil
- 1/2 cup edamame
- 8 oz mushrooms quartered
- 16 oz yellow, red, and green bell pepper strips
- 1 tbsp Taco Seasoning
- 2 tbsp Braggs nutritional yeast
- 1/2 tbsp minced onion flakes
- 10 hot pepper rings chopped
Instructions
- Melt coconut oil in skillet over medium-high heat
- Add peppers, mushrooms, and edamame then cover and cook until softened
- Stir in taco seasoning, nutritional yeast, minced onion flakes, and hot peppers
- Continue to cook until liquid reduces to desired consistency
Nutrition
Calories: 415kcal | Carbohydrates: 52g | Protein: 28g | Fat: 14g | Saturated Fat: 7g | Sodium: 243mg | Potassium: 2357mg | Fiber: 20g | Sugar: 27g | Vitamin A: 14437IU | Vitamin C: 592mg | Calcium: 81mg | Iron: 6mg
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