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Mushroom Ragu Recipe from the Yoga Kitchen by Kimberly Parsons
Ingredients
  • 1 tablespoon coconut oil
  • 600g chestnut mushrooms, sliced into 1 to 2cm pieces
  • 4 garlic cloves, thinly sliced
  • 2 tablespoons tomato puree
  • ½ teaspoon raw cacao powder
  • ½ teaspoon sweet paprika
  • 300ml vegetable stock
  • 5 sprigs thyme
  • himalayan sea salt
  • freshly cracked black pepper
Steps
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