JVS - Jewish, Vegan, Sustainable

Name: JVS - Jewish, Vegan, Sustainable
Ingredients: 30 g Flora Plant B+tter salted; 1 tbsp milled flaxseed mixed with 3 tbsp water; 300 g portobello mushrooms; 100 g fresh broccoli finely chopped; 200 g cooked black beans; 1 red onion finely chopped; 120 g breadcrumbs; 30 g chopped fresh parsley; 1 tbsp vegan Worcestershire sauce; 2 garlic cloves, finely chopped; 100 g Violife Prosociano freshly grated; ground black pepper and sea salt

www.jvs.org.uk

Jewish Vegan Society - Promoting Jewish veganism and sustainability

Keywords

Jewish
Vegan
Sustainability
Community

View full recipe on www.jvs.org.uk

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Ingredients

30 g Flora Plant B+tter salted
1 tbsp milled flaxseed mixed with 3 tbsp water
300 g portobello mushrooms
100 g fresh broccoli finely chopped
200 g cooked black beans
1 red onion finely chopped
120 g breadcrumbs
30 g chopped fresh parsley
1 tbsp vegan Worcestershire sauce
2 garlic cloves, finely chopped
100 g Violife Prosociano freshly grated
ground black pepper and sea salt

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JVS - Jewish, Vegan, Sustainable

Keywords

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