INGREDIENTS
1
Bay leaf
1 pinch
Chilli flakes
4
Eggplants, medium
1
Garlic clove, small
1
Garlic clove, large
4
Garlic cloves
1
Greek herbs, dried
1 tsp
Oregano, dried
4
Potatoes, medium
1
Red onion, large
2 cups
Soy mince, fine organic
1
heaped tbsp White miso paste
1
Black pepper, ground
2 tsp
Cinnamon
1/4 tsp
Cloves, ground
1 tsp
Nutmeg, ground
4 tbsp
Nutritional yeast
1
Pepper
1 1/2
level tsp Salt
1
Salt and pepper
2 tbsp
Olive oil
1
Olive oil
1 tsp
Date nectar
120 milliliters
Red wine
300 g
Cashews (soaked overnight or in boiling water, raw
1
Slighly heaped tbsp tapioca starch
2
X 400 g tins quality chopped tomatoes (or 5 large ripe tomatoes, peeled and chopped)