Estimating calories can vary greatly based on portion sizes, ingredients used, and preparation method. However, I'll give a rough estimate based on average values.
A typical serving of vegetarian udon noodles, including noodles, mixed vegetables, and sauce, might range from 200 to 300 calories, depending on the amount of oil or sauce used in preparation.
For the mocktail, it would largely depend on the type and amount of syrups and fruit included in it. A typical fruit-based mocktail could have anywhere from 100-200 calories, depending on the sugar content.
So your total calorie count, based on these approximations, could be between 300 - 500 calories. However, this is a rough estimate and it's always best to evaluate caloric intake based on the specific ingredients and portion sizes in your meal.
Preheat your oven to 200°C. Cut off the tops of the peppers, remove the seeds and set aside.
In a pan over medium heat, sauté the onions, garlic, and Quorn with some olive oil until the onions are soft.
Add the tomatoes, brown rice, and season with salt, pepper, and herbs. Simmer for about 5 minutes.
Stuff the peppers with this mixture and place in a baking dish. Top each pepper with shredded Gouda cheese.
Bake for about 15-20 minutes, or until the cheese is golden and the peppers are tender.
Recipe 2: Broccoli Mushroom Stir Fry
Ingredients:
200g of broccoli florets - 70 kcal
200g of button mushrooms, sliced - 44 kcal
1 clove garlic, minced - 5 kcal
50g spring onions, sliced - 16 kcal
1 tablespoon light soy sauce - 9 kcal
1 tablespoon oyster mushroom sauce (a great vegetarian alternative to traditional Oyster sauce) - 9 kcal
2 tablespoons of vegetable oil - 240 kcal
Salt and pepper to taste - 0 kcal
150g of cooked jasmine rice to serve - 206 kcal
Approximate Calories per serving: 300 kcal
Instructions:
Heat oil in a pan over medium heat, add the garlic and spring onions. Fry for a minute till fragrant.
Add the mushrooms, stir fry for another 2 minutes.
Add the broccoli florets, and stir fry for 4-5 minutes, or until the broccoli is slightly tender but still crisp.
Season with light soy sauce, oyster mushroom sauce, salt, and pepper. Stir well to combine.
Serve over jasmine rice.
Fun factoid: Did you know that bell peppers are a great source of Vitamin C? In fact, they contain up to 3 times more Vitamin C than an orange! Enjoy this boost to your immune system while you cook these hearty dishes.
Preheat your oven to 190°C. Cut the tops off the peppers, remove the seeds, and place them in a baking dish.
In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and simmer for 15 minutes until cooked.
In a pan, heat the oil and add onion, garlic, mushrooms, and zucchini. Cook until soft.
Mix the cooked vegetables with the quinoa and season with salt, pepper and chili flakes.
Stuff the peppers with the quinoa vegetable stuffing and bake in the preheated oven for about 20 minutes.
Garnish with coriander leaves before serving.
Approximate Calories: 400 calories per serving
Fun Factoid: Did you know? Quinoa actually isn’t a grain, but a seed! It's cooked like a grain, but it's more closely related to spinach and beets.
Recipe 2: Veggie Stir-Fry with Mushrooms
Ingredients:
250g mushrooms, sliced
1 bell pepper (any color), sliced
1 broccoli head, chopped into florets
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
Garlic powder and pepper to taste
Instructions:
In a wok or large pan, heat the sesame oil over medium heat.
Add sliced mushrooms, bell pepper, and broccoli. Stir-fry for about 10 minutes, or until vegetables are cooked to your desired crispness.
Stir in rice vinegar and soy sauce. Season with garlic powder and pepper.
Serve hot, on its own or over rice.
Approximate Calories: 270 calories per serving
Fun Factoid: Mushrooms are known as "Meat of the Vegetable World". While mushrooms provide similar nutritional value to vegetables, they can also provide many of the nutritional attributes of meat.
Recipe 3: Stuffed Portobello Mushrooms
Ingredients:
2 large portobello mushrooms
100g spinach
1 onion, chopped
2 cloves of garlic, minced
1 tablespoon cooking oil
Salt and pepper to taste
Instructions:
Preheat your Braun multigourmet steamer.
Remove the stems of the mushrooms and chop them.
Heat the oil in a pan and sauté onion, garlic and chopped mushroom stems until soft. Add spinach and sauté until wilted.
Season the mushroom caps with salt and pepper and stuff them with the spinach mixture.
Place the stuffed mushrooms in the steamer and steam for about 10 minutes or until the mushrooms are tender.
Serve hot with a drizzle of balsamic reduction, if desired.
Approximate Calories: 250 calories per serving
Fun Factoid: Portobello mushrooms are mature versions of crimini mushrooms. The names differ due to the age of the mushroom when harvested.