Vegan Goulash

1. In a large pot, saute the onion, carrot, and zucchini in the olive oil for 5-7 minute Add tomato paste, chili pepper, parsley, and nutmeg. Saute for 2 minutes. Add remaining ingredients, simmer 15 minutes.

2. Serve alone or over pasta, grains, or mashed potatoes.

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Nutrient	Quantity
Total fats	35.5729 g
Protein	59.427 g
Carbohydrates	162.9871 g
Energy	1052.7894 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.2241 g
Water	2014.9763 g
Aspartic acid	7.8397 g
Calcium, Ca	414.8998 mg
Lutein + zeaxanthin	6921.059 g
Fiber, total dietary	21.5525 g
Fatty acids, total saturated 22:0	0.0422 g
Carotene, beta	24220.818 g
Niacin	26.174 mg
Vitamin A, RAE	2403.6362 g
Arginine	3.2474 g
Riboflavin	2.7548 mg
Tocopherol, beta	0.1094 mg
Fatty acids, total polyunsaturated 15:0	0.0049 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1644 g
Fatty acids, total saturated 20:1	0.0843 g
Glutamic acid	10.463 g
Sodium, Na	353.5925 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3612 g
Total lipid (fat)	35.5729 g
Manganese, Mn	4.4446 mg
Fructose	18.1462 g
Proline	2.1766 g
Fatty acids, total saturated 16:0	4.1041 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1279 g
Sucrose	12.5785 g
Choline, total	116.279 mg
Sugars, total	50.3103 g
Serine	2.8747 g
Fatty acids, total saturated 10:0	0.0399 g
Fatty acids, total saturated 18:0	0.6789 g
Vitamin B-6	2.8196 mg
Selenium, Se	10.4418 g
Ash	16.4857 g
Fatty acids, total saturated 18:1 undifferentiated	19.8762 g
Pantothenic acid	7.0243 mg
Phenylalanine	2.7654 g
Copper, Cu	2.9915 mg
Betaine	1.8482 mg
Thiamin	4.0467 mg
Methionine	0.6055 g
Iron, Fe	17.4851 mg
Carbohydrate, by difference	162.9871 g
Phosphorus, P	1012.8351 mg
Folate, total	1091.8182 g
Tocopherol, gamma	0.8776 mg
Lycopene	38834.605 g
Alanine	2.5467 g
Valine	2.7845 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	4.4878 g
Glycine	1.9795 g
Carotene, alpha	9212.8865 g
Glucose (dextrose)	19.0719 g
Fatty acids, total saturated 14:0	0.1445 g
Zinc, Zn	8.5319 mg
Isoleucine	2.4415 g
Maltose	0.0896 g
Fatty acids, total saturated 12:0	0.0099 g
Fatty acids, total polyunsaturated	6.7131 g
Fatty acids, total saturated 14:1	0.0051 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	3.8814 g
Tocotrienol, alpha	0.1883 mg
Vitamin A, IU	48076.7322 IU
Folate, DFE	1091.8182 g
Tryptophan	0.6073 g
Vitamin C, total ascorbic acid	571.1481 mg
Phytosterols	129.78 mg
Fatty acids, total polyunsaturated 16:1 c	0.005 g
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0333 g
Fatty acids, total saturated 20:0	0.1143 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	3.7312 g
Tyrosine	1.8541 g
Vitamin K (phylloquinone)	221.2441 g
Fatty acids, total saturated	5.1569 g
Histidine	1.5514 g
Fatty acids, total monounsaturated	20.3621 g
Threonine	2.6752 g
Folate, food	1091.8182 g
Fatty acids, total polyunsaturated 17:0	0.0109 g
Fatty acids, total polyunsaturated 24:0	0.0074 g
Cryptoxanthin, beta	3.6318 g
Vitamin E (alpha-tocopherol)	9.7946 mg
Magnesium, Mg	706.4579 mg
Lysine	3.2616 g
Potassium, K	5665.6181 mg
Cystine	0.8246 g
Fluoride, F	35.5296 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Carrot	2 cups	104.96	24.5248	0.6144
Onion	2 cups	128	29.888	0.32
Tomato	2 cups	53.64	11.5922	0.596
Zucchini	2 cups	42.16	7.7128	0.7936
Tomato juice	1 cup	41.31	8.5779	0.7047
Parsley	2 tablespoons	2.736	0.4811	0.06
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Nutmeg	0.25 teaspoon	2.8875	0.2711	0.1997
Tomato paste	2 tablespoons	26.24	6.0512	0.1504
kidney bean	15 ounces	123.3203	17.4349	2.1262
navy bean	15 ounces	284.9124	55.4941	2.9767
chili pepper	2 teaspoons	2.5	0.5913	0.0125