This recipe is from member Elizabeth Harbron's profile which was featured in our June/July 2001 newsletter. She adapted it from a recipe in Vegetarian Times.
Serving Size: 1 (240) g
Servings Per Recipe: 6
Calories: 254.4
Calories from Fat 64 g 25 %
Total Fat 7.2 g 11 %
Saturated Fat 1.3 g 6 %
Cholesterol 0 mg 0 %
Sodium 1370.5 mg 57 %
Total Carbohydrate 39.4 g 13 %
Dietary Fiber 2.8 g 11 %
Sugars 20.9 g 83 %
Protein 11.7 g 23 %