Suitable for dairy free, gluten free, and vegetarian diets.*
Makes 2089 g.
Soak blackbean and buckwheat
250 g | black beans | (black beans turtle) This is dry weight - double weight when soaked overnight |
125 g | buck wheat | This is dry weight - double weight when soaked overnight |
15 ml | coconut oil | |
100 g | onions | |
10 g | garlic | |
3 g | mixed herbs | |
30 ml | tamari | |
65 g | tomato purée | |
30 g | tapioca flour | |
65 ml | vege stock | |
salt | to taste | |
pepper | to taste | |
Topping |
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1000 g | kumera | |
3 g | cinnamon | |
3 g | tumeric | |
15 ml | olive oil | |
salt | to taste | |
pepper | to taste |
Fine chop Onion and Garlic Saute onions & garlic in oil till softened, add mixed herbs, tamari, Tamari, tomato purree, S & P, vege stock and tapioca flour, vege stock Put in a baking dish and top with kumera topping. Bake until hot TOPPING:Cook kumera, Mash all ingredients together, season. Add 50ml kumera Water per kilo kumera to moisten
* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.