Ingredients
- 2 cup Spaghetti noodles
- 2 cup Leek
- 3 x Garlic
- 1 drop Sea salt and ground pepper
- Vegan white sauce
- 1/2 cup Cornbread
- 1 pinch Rosemary
- 6 x Asparagus
- 1 tbsp Olive Oil
- 1 1/2 cup Hemp milk
- 1 tbsp Sorghum flour
- 3 tbsp Dry Yeast
- 3 tbsp White Wine
- 1/2 tsp Mustard Prepared
- 1 pinch Nutmeg
- 1 pinch Onion
- 2 x Ener-G egg replacer
- 2 tbsp Millet flour
- 1 tsp Baking Powder
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