Rice with a parsnip salad and broccoli ‘cream’ sauce

Parsnip salad: peel parsnips, cut into cubes and cook for 10 minutes in water.   Blend cashews, almonds, nutritional yeast flakes and 6 sundried tomatoes. Add a little walnut oil.  Mix everything together.

Broccoli ‘cream’ sauce: Chop broccoli into florets, steam until tender.  Chop 1 onion and 2 garlic cloves  finely , fry in some olive oil, add 2 tablespoons soy sauce, 1 packet of oatcream, plus the cooked broccoli, season with some pepper.



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