INGREDIENTS
2 larges
eggplants
2 tbsp
water
2 media
red bell peppers
1 medium
onion
1 cup
carrots
1/2 cup
celery
4 cloves
garlic
8 oz
baby spinach
1 tbsp
seasoning salt
1 cup
cooked brown rice
2 cups
pasta sauce
3 oz
nondairy milk
1/2 cup
onion
2 cloves
garlic
1/2
tomato
1 tsp
ancho chili powder
1/2 cup
roasted red peppers
2 tbsp
water
2 tbsp
sherry vinegar
2 tbsp
pine nuts
2 tbsp
nutritional yeast