Mushroom & Butter Bean Balls with Twice Roasted Carrots & Broccoli

Ingredients

• 1 can Butter Beans
• 60 g Portabello Mushrooms
• 150 g Coconut Milk (Drained (keep liquid))
• 4 g Thyme (Chopped)
• 4 g Garlic (Chopped)
• 10 g Spring Onion (Finely sliced)
• 2 g Tumeric
• 1 g Fine Salt
• 80 g Wild Rice (Cooked)
• 30 g Cake Flour
• 15 ml Olive Oil
• 25 g White Onion (Finely chopped)
• 5 g Garlic (Chopped)
• 2 g Rosemary (Finely chopped)
• 200 ml Almond Milk
• 15 g Wholegrain Mustard
• 100 g Carrot (Sticks)
• 5 ml Olive Oil
• 5 ml Dried Yeast
• 1 g Tumeric
• 10 ml Olive Oil
• 5 g Tin Bamboo Shoots
• 2 g Parsley (Finely chopped)
• 80 g Broccoli (Florets)
• 1 g Coarse Salt