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4 Russet potatoes
1/2 cup chopped onion
2 garlic cloves, chopped
1/2 cup chopped bell pepper (I used orange)
2 tablespoons Earth Balance Natural Buttery Spread or another vegan butter substitute
1 1/2 tablespoons tomato paste
1 1/2 tablespoons water
8 ounces vegan “chicken” strips, chopped into 1/2″ pieces. I used Trader Joe’s Chicken-less Strips
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 teaspoon chili powder
3/4 cup Daiya Cheddar Style Shreds
1/2 cup vegan sour cream
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1st Keep
 Cassia
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