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Ingredients
US|METRIC
4 SERVINGS
- 3 cups gluten free baking mix (Arrowhead Mills)
- 3 tsp. baking powder
- 1/2 tsp. salt
- 5 Tbsp. dairy free margarine (sliced)
- 1/2 cup vegan cheddar cheese (shredded)
- 1 cup buttermilk (soymilk combined with 1 tablespoon apple cider vinegar)
- 1/2 cup sweet potatoes (cooked, cooled)
- 1 Tbsp. ground flax seed
- 3 Tbsp. water
- 1 batch tofu (Scramble, see recipe below)
- 1 batch sweet potato (Smoky, Slices, see recipe below)
- vegan cheddar cheese (thinly sliced)
- 1 Tbsp. olive oil
- 15 oz. extra firm tofu (or firm, drained)
- 1 cup buttermilk (plain soy milk – not vanilla flavored – combined with 1 tablespoon vinegar)
- 2 tsp. corn starch
- 1/4 cup nutritional yeast flakes (optional, but they do add a nice cheesy flavor)
- 1/2 tsp. turmeric
- 1 tsp. black salt (this is also optional, but really adds a great “eggy” flavor)
- 1/2 tsp. ground sage (dried)
- sea salt
- cracked pepper
- 1 sweet potato (medium)
- 1 Tbsp. olive oil
- 3 Tbsp. sauce (liquid smoke)
- 3 Tbsp. agave nectar
- 1 dash sea salt
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