INGREDIENTS
100 gs
vegan cheese
100 gs
dairy milk
1/2 tsp
salt
1/2 tsp
pepper
1 serving
Salt & Pepper
350 gs
water
400 gs
chickpeas
400 gs
lentils
3 gs
onions
180 gs
carrot
15 gs
garlic cloves
3 Tbsps
tomato puree
2 Tbsps
soy sauce
2 tsps
rosemary
2 tsps
thyme
150 gs
fresh peas
3 Tbsps
cornflour
650 gs
russetts in ‘murrica