INGREDIENTS
1/2 cup
celery
1/2 cup
broccoli stalks
1/2 cup
broccoli florets
1/2 cup
asparagus spears
1/2 cup
chickpeas
3 cloves
garlic
2 tbsps
nutritional yeast
1 tsp
rosemary
1 tsp
thyme
3/4 cup
vegetable stock
2 tsps
brown rice flour
3 tbsps
walnuts
1 serving
salt