INGREDIENTS
1 serving
olive oil
1 serving
sea salt
1 large
butternut squash
14 ozs
tomato sauce
4
garlic cloves
1/4 cup
nutritional yeast
2 tsps
herb spice
1 tsp
pepper
4 cups
mushrooms
4 cups
swiss chard
1 tbsp
tarragon
1 tbsp
rosemary
1 tsp
chili flakes
1
block of tofu
1/2 cup
nutritional yeast
1 tsp
apple cider vinegar
1 1/2 tsps
sea salt
2
butternuts