INGREDIENTS
1
original tempeh (crumbled)
1/2 cup
almond flour
1 tsp
parmesan cheese (vegan powdered form)
1 tsp
onion powder
1 tsp
dried basil
1/2 tsp
dried garlic
Salt according
2 tbsp
plain yogurt (vegan)
3
habanero peppers (deseeded)
1 tsp
nutritional yeast
1/4 tsp
salt