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- 1 large butternut squash, seeded, peeled and cut into about 1 inch cubes
- 2 cans chickpeas, drained and roasted (see below). You can also work with dry chickpeas
- Extra virgin olive oil, for roasting
- 2 Tablespoons garam masala
- 1/2 teaspoon cayenne pepper
- Salt and pepper
- 4-5 green onions, chopped (white and green part)
- 1 cup Tofutti vegan sour cream
- 3-4 Tablespoons fresh lemon juice
- 3/4 cup fresh cilantro, chopped
- Tabasco sauce, optional... only if you want more spice
View Full Recipe at la pure mama.
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1039g | |
| Calories 1144 | |
| Calories from Fat 104 | 9% |
| Total Fat 12.42g | 16% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2710mg | 113% |
| Potassium 2078mg | 59% |
| Total Carbs 219.74g | 59% |
| Dietary Fiber 44.9g | 150% |
| Sugars 4.07g | 3% |
| Protein 47.54g | 76% |
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