Ingredients
1 cup sunflower seeds
½ cup gluten free flour
½ cup nutritional yeast
1 tsp SIDS CRAZY LEMON
½ cup rice bran oil
1 tbsp lemon juice
1 potato, peeled & chopped
1 carrot, julienne strip
1 onion, chopped fine
1 stalk celery
1 clove garlic, minced
1½ cups vegetable stock
½ tsp dried thyme
½ tsp dried basil leaves
½ tsp dried sage
½ tsp ground black pepper
1 tsp SIDS WINE & PEPPER MUSTARD
Directions
Preheat oven to 175°C. Lightly grease a 20x 20 cm baking dish.
In a food processor, blend all the ingredients, including vegetable stock, SIDS CRAZY LEMON and SIDS WINE & PEPPER MUSTARD, until almost smooth, then transfer into the baking dish and bake for 1 hour until bubbly and lightly browned.
