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    You are in: Home / Recipes / Veggie Crumble Pockets With Creamy Mango Chutney Recipe
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    Veggie Crumble Pockets With Creamy Mango Chutney

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    • on March 07, 2008

      As a vegetarian recipe, this does not fall into the '70s nut loaf category! That is a good thing. Much tastier than the old nut loaf but I felt the sun-dried tomatoes were too much of a good thing. I also felt that the artichokes were wasted in this dish since you couldn't taste or identify them. I would make this again but cut down on the tomatoes, leave out the artichoke and increase the spinach (was it supposed to be a cup of chopped fresh spinach?) . It's a good looking recipe and I think would satisfy meat-lovers too. They wouldn't even know that there was no meat. The creamy mango chutney was superb! not in the instructions: I buttered three sheets of phyllo and then cut into 4 strips so the yield is 12 triangles. Also I added the bread at the same time as the spinach. I used very small peppers and it still made a lot of filling so I tried to cram as much as I could into each triangle.

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    Nutritional Facts for Veggie Crumble Pockets With Creamy Mango Chutney

    Serving Size: 1 (721 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1117.0
    Calories from Fat 161
    Total Fat 17.9 g
    Saturated Fat 3.8 g
    Cholesterol 0.0 mg
    Sodium 4148.1 mg
    Total Carbohydrate 216.6 g
    Dietary Fiber 30.8 g
    Sugars 68.4 g
    Protein 43.6 g

    The following items or measurements are not included:

    artichoke hearts packed in oil

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