INGREDIENTS
1 LB
pasta
2 Tbs
avocado oil
1 large
red onion
1
jalapeno
1
anaheim pepper
1 large
yellow bell pepper
5 cloves
garlic
1 LB
soy crumbles
2 tsps
mustard powder
1 tsp
garlic powder
1 Tbs
tomato paste
3 cups
fire roasted tomatoes
2 cups
non-dairy milk
4 tsps
vegetable bouillon
3 cups
vegan cheddar cheese
1 serving
fresh chive
1 serving
sea salt
1 serving
parsely