INGREDIENTS
1/4 cup
vegetable oil
1/2 cup
onions
3
garlic cloves
2 tbsp
sage
1 tbsp
thyme
1 tsp
oregano leaves
1 tsp
pepper flakes
1 tbsp
chili powder
1 tbsp
ground cumin
2 cups
quinoa
2 tbsp
soy sauce
2 tbsp
vegan worcestershire
1/8 tsp
salt
2 tbsp
vegan margarine
2 tbsp
flour
2 cups
soymilk
2 1/2 cups
vegan cheddar cheese shreds
1/2 cup
nutritional yeast
1 bag
tortilla chips
2
to 3 scallions
4 oz
olives
16 oz
chunky salsa