INGREDIENTS
1 tsp
Basil, dried
3/4 cup
Celery
1
Eggplant, large
3 cloves
Garlic
1
Garlic clove
2 cups
Lentils, cooked
1 cup
Onion
1/2 tsp
Oregano, dried
2 tbsp
Parsley, fresh
1 tsp
Rosemary, fresh
2 tsp
Sage, fresh
4 tsp
Thyme, fresh
10 oz
White and cremini mushrooms
2
Flax eggs
1/4 cup
Vegetable broth
1 tbsp
Dijon mustard
1 tbsp
Mustard, spicy brown
2 tbsp
Vegan butter
1 cup
Quinoa, cooked
1/4 tsp
Black pepper, ground
1/2 tsp
Salt
1
Salt & ground black pepper
1 tbsp
Vegetable oil
3
Chestnuts, cooked
1/4 cup
Walnuts
1 cup
Bread crumbs
1
Pie crust, large frozen vegan
1 tbsp
Apple cider