INGREDIENTS
2
Carrots, large
3
stalks Celery
1 cup
Peas, frozen
2 tsp
Thyme, dried
1
Yellow onion
1 cup
Soy milk
1 cup
Tofu, firm
2 cups
Vegetable broth
1 tsp
Baking powder
1/2 tsp
Salt
1
Salt & pepper
2 3/4 cups
White or whole wheat flour
1/4 cup
Coconut oil
3 tbsp
Olive oil
1 cup
Ice water