INGREDIENTS
100 g
frozen peas
1
onion
2 tbsp
rapeseed or sunflower oil ((plus extra for frying))
1 tsp
ready-chopped garlic / garlic purée
2
carrots
1
red pepper
large handful curly kale
400 g
tin chickpeas
2 tbsp
olive oil
2 tbsp
nutritional yeast flakes ((optional))
1 tsp
vegetable stock powder
2 tbsp
gram flour
1
little plain flour for dusting
1 tbsp
dairy-free margarine
1 tbsp
plain flour
200 milliliters
dairy-free milk ((soya, nut or oat))
125 milliliters
boiling water
1 tsp
vegetable stock powder
125 milliliters
dairy-free cream ((soya or oat))
2 tsp
wholegrain mustard
soy sauce