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Ingredients
  • 1 C white potatoes, peeled and cubed
  • ½ C carrots, peeled and cubed
  • ¼ C vegetable oil
  • ¼ C nondairy milk
  • 2 teaspoon lemon juice
  • 6 pickled jalapeño slices
  • 3 tablespoon jalapeño pickle brine
  • 1 tablespoon tomato paste
  • 1 ½ teaspoon arrowroot flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon nutritional yeast
  • ½ teaspoon sea salt
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