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Ingredients
  • 1 cup roasted sunflower seeds
  • 2 cups boiling water
  • 2 tsp vegetable oil
  • ½ cup 85 g shallots (~5 shallots), minced
  • 4 cloves 8 g garlic, minced
  • 2 cups ~300 g cremini mushrooms, washed and finely sliced
  • 1 tbsp 10 g tomato paste
  • ½ tsp paprika
  • 1 tbsp 15 mL soy sauce
  • ¼ tsp white pepper
  • ½ tsp kosher salt
  • 2 tbsp vegan butter
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