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Ingredients
US|METRIC
4 SERVINGS
- 12 tortillas ((22 cm in diameter))
- 7 oz. vegan cheese ((200 g) or to taste)
- 1 cup lentils (dry, (192 g))
- 2 1/2 cups vegetable broth (600g)
- 1/2 cup sunflower seeds (70g *see recipe notes)
- 1 1/3 cups rolled oats (GF if needed, 120 g *see recipe notes)
- 3 Tbsp. tomato paste (120 g)
- 2 bell peppers
- 1 carrot (medium-sized, grated)
- 1 tomato (medium-sized, chopped)
- 2 cloves garlic (minced)
- 1 onion (large, chopped)
- 2 Tbsp. chia seeds (ground, or flax seeds)
- 1/2 Tbsp. garlic powder
- 2 tsp. dried oregano
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 Tbsp. onion powder
- 2 hot chili peppers (chopped, or less if you don't like it too spicy)
- sea salt
- pepper
- 1 Tbsp. oil (to fry the veggies)
- 1 Tbsp. olive oil
- 1 Tbsp. gluten free flour (or all-purpose flour if not GF)
- 2 1/2 cups tomato sauce (600 g)
- 1/2 Tbsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- sea salt
- pepper
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