INGREDIENTS
700 gs
pumpkin
1 small
brown onion
3 cloves
garlic
1 tbsp
sage
1 tbsp
rosemary
1 serving
drizzle of extra virgin olive oil
1 serving
salt and pepper
2 media
beetroots
1 medium
onion
1 serving
drizzle of extra virgin olive oil
1 serving
salt and pepper
1/2 cup
vegetable broth
1 small
brown onion
3 cloves
garlic
100 gs
kale leaves
600 gs
tofu
12 gs
nutritional yeast
65 mLs
dairy-free milk
1 serving
drizzle of extra virgin olive oil
1 serving
salt and pepper
1 small
brown onion
800 gs
tomatoes
1 dash
oregano
1 serving
salt and pepper
250 mLs
dairy-free milk
30 gs
flour
30 gs
vegan cheese
12 gs
nutritional yeast
1 serving
salt and pepper
250 gs
lasagne sheets )