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Ingredients
  • 8 oz macaroni pasta (I used whole wheat, use brown rice pasta to make it gluten-free)
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  • 1 cup unroasted sunflower seed kernels, soaked (see directions)
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  • 1 tablespoon olive oil
  • ½ cup thinly sliced carrots
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • ½ teaspoon salt
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  • 3 cups vegetable broth
  • 2 tablespoons organic cornstarch
  • ¼ cup nutritional yeast
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  • 2 tablespoons tomato paste
  • 1 tablespoon lemon juice
  • Sweet paprika for sprinkling
Steps
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