INGREDIENTS
13 1/2 oz
full-fat coconut milk
120 mls
vegetable broth
34
juice of lemon
2 tbsp
nutritional yeast
1/2 tsp
sea salt
880 gs
cannelini beans
240 gs
artichoke hearts
280 gs
bag of spinach
1 large
shallot
3 cloves
garlic
1 cup
rice
1 serving
optional: vegan parmesan