A vegan twist on a Korean dish that will leave you wanting more. Full of protein and flavor, this is
6 ea of Carrots
Carrot
1 cup of Chickpeas
Goya Premium Chick Peas
1 tsp. of Crushed Red Pepper
Badia Spices Red Pepper, Crushed
3 tsp. of Granulated Garlic
Dorot Gardens Crushed Garlic
5 tbsp. of Liquid Aminos
Colgin Liquid Smoke, Hickory
3 tbsp. of Maple Syrup
SIGNATURE SELECTS Syrup, Lite, Original
4 tbsp. of Mirin Sauce
Arby's Sauce
1 tbsp. of Miso
Dr. McDougall's Vegan Miso Ramen Noodle Soup
2 tbsp. of Paprika
McCormick® Paprika
3 cup of Quinoa
Nature's Earthly Choice Quinoa, Premium, Organic
2 tbsp. of Rice Vinegar
Vigo Rice, Cilantro Lime
2 tbsp. of Sesame Oil
Sun Luck Sesame Oil, Pure
1 ea of Sesame Seeds
Badia Spices Sesame Seed
1 ea of Sweet Onion
White Onion
3 ea of Yellow Onions
Yellow Onion
3 ea of Yellow Potatoes
White Potato
Vegan Pozole (Posole Verde Recipe)
Creamy Vegan Tomato Soup
Vegetarian Pasta Puttanesca
Vegan Gnocchi (Gluten Free)