INGREDIENTS
300 g
Chestnut mushrooms
2
Garlic cloves
2
big handful Sage, fresh leaves
350 g
Silken tofu
1 1/2 tbsp
Lemon juice
115 g
Oats
1
Generous pinch Black pepper
2 tbsp
Corn flour
1 pinch
Nutmeg
1 pinch
Pepper
2
Generous pinch Salt
1/4 tsp
Salt
4 tbsp
Olive oil
150 g
Almonds, ground
3 tbsp
Water