1¾ cups cooked brown rice
1 egg-replacer (you can use flax, I used Orgran egg replacer)
1 yellow pepper, chopped
1/2 an onion, chopped
4 spring onions/scallions, chopped with the white and green parts separate
4 cloves garlic, crushed and chopped
3 mushrooms, chopped
100g chopped kale
100g baby spinach
A large handful fresh basil leaves
1 package firm tofu
2 teaspoons Dijon mustard
½ teaspoons turmeric
2 tablespoons soy sauce (or tamari if gluten-free)
3 tablespoons nutritional yeast
2/3 cup soy or almond milk
2 teaspoons arrowroot
1 tablespoon olive or vegetable oil

For the crust, pre-heat your oven to 375/190/gas mark 5 and lightly grease your springform pan

next instructions :

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel

Read More About This Recipe Click Here