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Cashew Stuffed Artichokes from Jazzy Vegetarian's Deliciously Vegan
Ingredients
  • 1 can (26 to 28 ounces) diced tomatoes, with juice
  • 2 large cloves garlic. minced
  • 2 slices whole-grain bread, torn into chunks
  • ⅓ cup chopped raw or roasted cashews
  • ¼ cup roasted, salted sunflower seeds
  • 1 tablespoon fresh chopped basil, or 1 teaspoon dried basil
  • ¼ teaspoon Italian seasoning blend
  • ¼ teaspoon sea salt
  • 1 tablespoon extra-virgin olive oil
  • ¾ cup diced fresh tomatoes
  • 4 medium trimmed and cooked artichokes (see trimming and cooking instructions in Chef’s Notes)
Steps
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