INGREDIENTS
2
Onions
1 cup
Red lentils
1/4 tsp
Summer savory
4
Flax eggs
1/2
coconut cream can
400 g
Vegan butter
1 cup
Quinoa
4 cups
All-purpose flour
1 1/2 tsp
Cayenne
1/4 tsp
Celery seed
1/2 tsp
Cloves
1 1/2 tbsp
Jamaican allspice
1 tbsp
Nutritional yeast
1 1/2 tbsp
Paprika
1 1/2 tbsp
Pepper
3 tsp
Salt
1 tsp
Turmeric
2 tbsp
Oil
1/4 tsp
Cumin
2 tbsp
Rum or sherry