INGREDIENTS
4 14 ounce cans
Artichoke hearts
1
Carrot, medium-sized
2
stalks Celery
5 cloves
Garlic
1/2
Lemon, juice of
1 tsp
Marjoram, dried
1
Onion
2 tsp
Powdered garlic
1/2 tsp
Rosemary, dried
1 tsp
Sage
1/2 tsp
Thyme, dried
5 1/2 cups
Vegetable broth, low-sodium
1/4 tsp
Black pepper
1 tsp
Fennel seed
1/2 tbsp
Nutritional yeast
1/2 tsp
Paprika, sweet
1 dash
Red pepper flakes
1 dash
Salt and black pepper
1 pinch
Sea salt
1/2 cup
Cashew pieces, raw
1/2 cup
Soy curls
1 - 2 Tbsp. dry red wine or liquid aminos