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Ingredients
  • 8 oz spaghetti (not gluten-free)*
  • 2.25 cups vegetable broth
  • 2 leeks (lower, lighter part only) chopped
  • 1 cup chickpeas drained and rinsed
  • juice of one & a half lemons
  • 2.5 tbsp nutritional yeast
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • 1 tsp Dijon mustard
  • ½ cup frozen peas
  • 1 large handful spinach
  •  
  • Toppings
Steps
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