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Ingredients
US|METRIC
2 SERVINGS
- 15 oz. chickpeas (rinsed, drained, and dried)
- 1 Tbsp. olive oil
- 1 Tbsp. fresh oregano (or dried)
- 1 pinch sea salt
- 2 tsp. garlic powder
- 3 Tbsp. panko bread crumbs
- 1 Tbsp. vegan Parmesan cheese
- 1 Tbsp. olive oil
- 3 cloves garlic (minced, 1 1/2 Tbsp or 9 g)
- 1/4 cup carrots (very finely diced)
- 15 oz. tomato sauce
- 1 Tbsp. fresh oregano (or dried)
- 1 Tbsp. vegan Parmesan cheese (plus more to taste)
- 2 Tbsp. sweetener (choice, such as organic cane sugar or coconut sugar, optional)
- 10 large carrots (610 g, ribboned with a vegetable peeler, or sub 8 ounces pasta of choice)
- red pepper flakes
- vegan Parmesan cheese
- fresh basil
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