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Ingredients
  • 2 tablespoons (30 mL) vegan butter or extra-virgin olive oil
  • 2 tablespoons gluten-free all-purpose flour, all-purpose flour, or white spelt flour
  • 1 ½ tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • 1 scant cup (8 ounces) tomato paste
  • 1 ½ cups (375 mL) low-sodium vegetable broth
  • ½ teaspoon pink Himalayan sea salt or other fine sea salt
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