I don’t have a picture for you since it was dark out when I made this, but I’ll have to make this some afternoon and take one, because it’s awesome. Making this at home is awesome not only for the vegan factor, but because you can use veggies you actually like, which is important when you’re picky like me! This is for one large-ish serving, but would be good for two if you were going to serve it with a side of fried rice or something. Feel free to throw in some tofu or tempeh if you like.
I Eat Plants
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Tagsslow cooker sweet potato bokashi wine dessert portland spinach recipe NGI cupcakes NYC restaurant tomatoes local desserts peppers green beans pizza kale salad greens class apples travel potatoes chickpeas fruit food gluten-free cabbage raw vegan ginger xgfx health topic New Haven area restaurant teese pasta soup seitan healthy weeknight meals breakfast rice tempeh tofu veganmofo
Ingredientsapples assorted vegetables basil beets black beans black chickpeas bread butternut squash cabbage carrots cashews celery celery root chickpeas corn daikon flax flour frozen fruit garlic ginger hazelnuts herbs kidney beans lemon miso onion onions parsnips potatoes quinoa red wine rice scallions seitan serrano chile spinach sweet potato swiss chard tempeh tofu tomato vital wheat gluten whole wheat pasta wild rice
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