INGREDIENTS
1
onion
3
carrots
3
celery sticks
3
garlic cloves
1 tsp
salt
2 tbsps
brown sugar
1
cinnamon stick
1
bay leaf
3 tbsps
tomato puree
1 tbsp
soy sauce
1 tbsp
marmite
250 gs
butternut squash
400 gs
tomatoes
960 mls
vegetable stock
200 gs
brown lentils
2 tbsps
rosemary leaves
1 serving
vegan cheese
1 serving
ready to serve asian fried rice