INGREDIENTS
120 g
carrot
1/2
yellow onion
1
packed parsley (16g, packed
2
Bay leaves
3
Celery stalks
1 cup
Garbanzo beans, cooked
3
Garlic cloves
1 cup
Sweet potato
2 tbsp
Tomato paste
1 tbsp
Vegan worcestershire sauce
10
turns Black pepper
1/4 cup
Rice flour
1/2 tsp
Sea salt
3 cups
Water