INGREDIENTS
3 larges
russet potatoes
2 Tbsps
butter
1/2 cup
vegan cheese
1 pinch
sea salt
15 ozs
canned chickpeas
1 Tbsp
grapeseed oil
1
garlic clove
1 medium
red onion
1 medium
carrot
1 cup
baby spinach
1 large
sweet potato
1/2 cup
grape tomatoes
14 ozs
coconut milk
1 tsp
low sodium soy sauce
1/2 cup
vegetable stock
1 Tbsp
ground turmeric
1/2 tsp
sea salt
1/2 tsp
black pepper
1 tsp
smoked paprika
1/2 tsp
ground cumin
1/2 tsp
dried thyme
1 tsp
dried parsley
1/2 tsp
ground ginger
1
scotch bonnet pepper
1 tsp
red pepper flakes