3 fresh minced garlic cloves
2 chopped eschallots
6 cups water
2 ¾ cups jasmine rice
3 ½ tablespoons Massell stockpowder (chicken-style)
½ cup savoury yeast flakes
2 tablespoons lemon juice - optional
Fry mushroom, garlic and eschallots in large saucepan, then add remaining ingredients. Simmer with lid on for 30 minutes until all moisture is absorbed. Mixture needs to be very thick and sticky (you will need to turn heat down as moisture starts to be absorbed and stir regularly). Spoon mixture into a large greased lasagne dish and sprinkle with vegan parmesan cheese. Let sit for 30-45 then it is ready for cutting and serving. If wanting to make finger patties, refrigerate overnight, then cut into fingers, crumb then lightly fry. This slice can be served hot or cold.
Cast all your cares upon Him, for He cares for you.
1 Peter 5:7
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