INGREDIENTS
1/2 cup
Celery
1 clove
Garlic
1/4 cup
Onion
1
package Tempeh
2
Yukon potatoes, medium
1 tbsp
Tamari
1 tbsp
Vegan butter
1
Salt and pepper
1 tbsp
Flax seed, ground
oil or non-stick spray for frying (I used coconut)
optional- 1 tbs kelp flakes