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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegan margarine (or vegetable oil)
- 1 white onion (small, diced)
- 3 cloves garlic (diced)
- 64 oz. mushroom broth (such as Pacific Foods Organic Mushroom broth - 2 boxes)
- 1 cup water
- 1 cup unsweetened almond milk (or other unsweetened non-dairy milk)
- 2 bunches broccoli (4 heads, florets only)
- 1 head cauliflower (florets only)
- 1 Japanese yam (medium sized, or yukon gold potato, peeled and cut into chunks, diced, if you are cooking stove top)
- 2 cups brown rice (prepared)
- chicken strips
- 1 pkg. meat
- 1 bouillon cube (chicken flavored, I use Not-Chick'n by Edward and Sons)
- 2 Tbsp. low sodium tamari (or gluten free lite soy sauce)
- 1/2 tsp. salt (I use pink salt)
- 3 tsp. nutritional yeast (opt.)
- 1 tsp. Spike Seasoning
- 1 dash black pepper
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