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Why I Love This Recipe

adapted from "the native foods restaurant cookbook" by tanya petrovna


Ingredients You'll Need

1 cup textured vegetable flakes
3/4 cup water
1/8 cup shoyu sauce
1 tsp. cumin
1 tsp. ground coriander
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. red pepper flakes


Directions

place all ingredients in saucepan and bring to a boil. remove from heat and let sit 10 minutes. serve at room temperature with muy spicy chipotle dressing.


Questions, Comments & Reviews


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