INGREDIENTS
2
Beetroots, cooked
2 cups
Brussel sprouts
2
Carrots
4 cups
Hokkaido squash
1/2
Onion
1/2 cup
Sprouts
7 oz
Tempeh
1/2 cup
Unsweetend almond or soy milk
1 tbsp
Bbq-sauce
1/2 tsp
Liquid smoke
1 tsp
Mustard
1 tsp
Soy sauce
1 tsp
White miso paste
3/4 cup
Quinoa
1
Black pepper
2 tbsp
Nutritional yeast
1 1/2 tsp
Paprika, powder
1
Pepper
2
Salt
1/2 cup
Cashews
1/3 cup
Pumpkin seeds
1/3 cup
Water