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    You are in: Home / Recipes / Herbed Vegetable Enchiladas Recipe
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    Herbed Vegetable Enchiladas

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on September 09, 2013

      "To make this vegan, use honey instead of sugar and vegan tofu sour cream."<br/><br/>You realize honey isn't vegan, but it is possible to buy vegan sugar...right? http://www.vrg.org/journal/vj2007issue4/2007_issue4_sugar.php

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    • on August 10, 2010

      These are terrific and tasty enchiladas - no meat needed! Given these veggies and seasonings I thought this would be good but it really exceeded my expectations. I don't care for onions so left them out, using a bit more celery instead. These enchiladas have so much flavor and are very hearty and filling. Loved these - thanks for sharing a keeper!

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    • on December 09, 2008

      Since I'd tagged this in the vegetarian area of the recipe swap, I left it vegetarian & my vegetarian guests loved it! Even included the spinach, although I chopped it a bit more (into smaller than just bite-sized pieces)! Absolutely loved the amount of garlic here! This is a dish my vegetarian son & his wife would really enjoy! Thanks for sharing! [Tagged, made & reviewed for a vegetarian groupmate in the Vegetarian/Vegan Recipe Swap 5]

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    Nutritional Facts for Herbed Vegetable Enchiladas

    Serving Size: 1 (360 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 318.6
     
    Calories from Fat 130
    41%
    Total Fat 14.5 g
    22%
    Saturated Fat 6.6 g
    33%
    Cholesterol 31.4 mg
    10%
    Sodium 545.9 mg
    22%
    Total Carbohydrate 43.2 g
    14%
    Dietary Fiber 6.0 g
    24%
    Sugars 11.4 g
    45%
    Protein 8.1 g
    16%

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