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Ingredients
  • 1 tablespoon coconut oil (I used 1/4 cup broth instead of oil)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup vegetable broth
  • 3 medium sweet potatoes, peeled and cut into 1-inch chunks
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 1/2 cups cooked kidney beans (or one 15-ounce can, rinsed, drained)
  • 1 tablespoon tamari
  • 1 teaspoon cayenne pepper (see Notes)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground nutmeg (see Notes)
  • salt and black pepper, to taste (I used 1/2 tsp salt, 1/4 tsp pepper)
  • SERVE WITH Cashew Sour Cream (see below), vegan cheddar cheese or 2 green onions, chopped:
  • Optional Cashew Sour Cream:
  • 1 cup raw cashews, soaked in water at least 4 hours
  • Juice of ½–1 lemon, to taste*
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon maple syrup
  • 1–3 tablespoons nondairy milk
  • Salt and black pepper, to taste
Steps
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