Vegan Cheesy Tomato Sauce (Lactose Free)

• 5 medium Potatos
• 1 can (29 oz.) plain natural tomato sauce
• 4 cup Cabbage
• 1 small Handful Carrot Chips
• 16 oz Vegetable broth
• 2 cup Daiya vegan nondairy cheddar shreads
• 2 tbsp Earthbalance vegan (extra virgin olive oil blend) butter
• 1 Hababero pepper
• 1 Jalapeno pepper
• 2 tbsp RealLemon Juice

1. Wash and peel Potatos.
2. Cut up potatos, and cabbage.
3. Blend Potatoes, cabbage, carrot chips, vegetable broth, habanero, and jalapeno pepper in blender.
4. In crockpot, combine blended ingredients, Tomato Sauce, Daiya cheddar cheese shreads, basil, garlic powder, onion powder, chives, Greek Blend Seasoning, oregano, earthbalance butter, Lemon Juice.
5. Cook for about 4 to 5 hours or until cooked

potatos, tomato sauce, cabbage, handful carrot, vegetable broth, cheddar shreads, vegan, pepper, pepper, reallemon juice

Taken from cookpad.com/us/recipes/367058-vegan-cheesy-tomato-sauce-lactose-free (may not work)