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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Really a full meal in sauce form. There are a lot of ingredients, but since it's combined in the blender, it's super easy. This is adapted from a recipe originally published in Vegan Lunchbox Around the World by Jennifer McCann. Whenever I ask my 8-year-old daughter if she wants something special for dinner, this is what she asks for. We dip tortilla chips in it, but it's good spread on burritos. Ingredients:
1 cup water |
1 (14 ounce) can white beans |
1 (14 ounce) can lentils |
1 (4 ounce) can green chilies |
2 cups nutritional yeast |
4 tablespoons cornstarch |
2 tablespoons lemon juice |
1 1/2 teaspoons salt |
1 teaspoon onion powder |
1 1/2 teaspoons garlic powder |
1 1/4 teaspoons cumin |
1 (15 ounce) carton salsa |
2 tablespoons ground flax seeds (optional) |
Directions:
1. Combine all ingredients in blender and blend until well mixed.
2. Heat over medium-low heat, stirring constantly, until thickened and heated through (about 10 minutes).
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