INGREDIENTS
1 cup
Baby spinach
1
Carrot, medium
1/4 cup
Cilantro, fresh
2
Garlic cloves
1/2
Green bell pepper
2
Scallions
1
Zucchini, medium
16 oz
Tofu, extra-firm medium
1 1/2 cups
Coconut milk, unsweetened full-fat
2 tbsp
Protein powder, unflavored vegan
2 1/2 tbsp
Red curry paste, vegan
1 cup
Vegetable stock
4
drops Liquid stevia
2 tbsp
Peanut butter, natural unsweetened
1/4 cup
Vegan butter
1
Black pepper, Freshly ground
1 tsp
Sea salt
4 tbsp
Coconut oil