INGREDIENTS
3 cups
Cauliflower florets
15 oz
Chickpeas, canned
1/2 tsp
Dill, dried
1/4 tsp
Garlic powder
1/2 tsp
Onion flakes
1/2 tsp
Onion powder
1/2 tsp
Parsley, dried
2 cups
Potatoes, small
1
Zucchini
1 tsp
Dijon mustard
1/2 tsp
Lemon juice
1/2 tsp
Maple syrup
1
generous dash Black pepper
1
Salt
1/4 tsp
Salt
1
Tortilla strips or potato chips
1/2 cup
Vegan sour cream or use my home made sour cream