INGREDIENTS
2 Tablespoons
olive oil
2 cloves
garlic
1/2
onion
1 rib
celery
1 medium
carrot
1/2 lb
brown rice
1/4 large
eggplant
2 Tablespoons
fresh parsley
2 Tablespoons
fresh basil
1 Tablespoon
fresh sage
1 tsp
fresh thyme leaves
1/4 cup
white wine
1
bay leaf
1 Tablespoon
miso
4 Tablespoons
tomato paste
1/4 cup
hemp hearts
1 cup
vegetable stock
15 ozs
canned tomato sauce
1 can
lentils
1 Tablespoon
soy sauce
1/4 cup
milk
1 leaves
basil
1 serving
vegan cheese
1 serving
nutritional yeast