INGREDIENTS
1 tbsp
extra light olive oil
1
small red onion (or ½ medium)
1 clove
garlic
1 pinch
Himalayan/sea salt
1 can
red kidney beans
1/2 cup
frozen corn
1 tbsp
pecans, crushed
1 tsp
dried oregano
1 tsp
dried thyme
1 tsp
smoked paprika
1 tsp
onion powder
1
few sprinkles ground pepper
1/4 cup
golden flaxseed meal
2 tbsp
brown rice flour
1 tbsp
tomato paste
1 tsp
low sodium soy sauce
1/4 tsp
Himalayan/sea salt
1/8 tsp
cayenne pepper
2 1/2 cups
green shredded cabbage
2 cups
purple shredded cabbage
1
medium carrot
1/2 cup
vegan mayonnaise (eg Grapeseed Vegenaise)
1 tbsp
white cooking wine
1 tsp
apple cider vinegar
1 tsp
coconut sugar
1 tsp
ground mustard
1/4 tsp
celery seeds
1/8 tsp
Himalayan/sea salt
1
few sprinkles ground pepper