I agree with the last reviewer (Jeanine). I followed the recipe very closely, with one modification - I used almond milk instead of soy milk. It was still very bland. I had to add more onion powder, garlic powder, pepper and a ton of salt. I also threw in Italian seasoning, cumin, crushed red peppers and more salt. Then it was finally good enough to eat with veggies and pita chips. The recipe is serves 9 but it was definitely waaay too much. Ending up using the rest on toast with a fried egg and in an egg burrito. I still have a lot left, so I will try it a veggie lasagna.

I was super excited to try this recipe. But we really had to tweak the spices a lot to get this to taste like I remember from my pre-dairy free days and I couldn't quite get there. Specifically I thought with a whole onion and 7 cloves of garlic there would be a ton of flavor. But although I love soy milk, I used unsweetened plain and yet the sweetness of it overpowered everything. I added loads of lemon juice, red chili flake, paprika, and a lot more salt than asked for in the recipe and still there was a sweetness that I couldn't mask. I will try this again, with a different milk alternative, perhaps almond milk.

it was so delicious:)) i would maybe add cherry tomatoes for some acidity