INGREDIENTS
1
x 400 g tinned red kidney beans ((drained and rinsed))
1/2
red onion (roughly chopped)
2
garlic cloves
35 g
oats
30 g
walnuts
4 tbsp
nutritional yeast
1 tsp
dried oregano
1/2 tsp
salt
1/2 tsp
pepper
small handful of fresh basil
1/2
red onion (sliced)
1
carrot (diced)
120 milliliters
vegan red wine
120 milliliters
vegetable stock
300 g
Tideford Organics Tomato & Basil Sauce
oil (for frying)