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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups brown lentils
- 2 onions (chopped)
- 2 cloves garlic (minced)
- 2 Tbsp. ground flax seeds
- 3/4 cup walnuts
- 1 large carrot (cut into small pieces)
- 1 cup rolled oats
- 2 Tbsp. tomato paste
- 1/3 cup almond milk (unsweetened, plus 1 tablespoon)
- 2 tsp. soy sauce
- 2 tsp. oregano
- 2 tsp. thyme
- 2 tsp. rosemary
- 2 Tbsp. fresh parsley, chopped
- salt
- black pepper
- 1 squash (small Hokkaido, about 35 oz, cut into small pieces)
- 16 oz. sweet potato (cut into small pieces)
- 7 oz. potatoes (cut into small pieces)
- 3 Tbsp. vegan margarine
- 1/4 cup rolled oats
- 1/4 cup walnuts (or Brazil nuts, chopped)
- salt
- pepper
- red pepper flakes
- 1 onion
- 1 carrot (cut into small pieces)
- 2 celery stalks (chopped into small pieces)
- 1 clove garlic (minced)
- 2 Tbsp. tomato paste
- 1 Tbsp. flour
- 1/3 cup dry red wine (use a vegan brand)
- 1 1/4 cups vegetable broth
- 1/2 tsp. oregano
- 1 tsp. paprika powder
- 1/2 tsp. rosemary
- salt
- black pepper
- 1 cup cranberries
- 2 Tbsp. coconut sugar
- 2 pears (cut into medium-sized chunks)
- 3/4 cup water
- 1/4 tsp. ground ginger
- 1 can pear halves
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