200 g shelled hemp seeds
200 g sunflower seeds
100 g cashews
25 g nutritional yeast
150 g wholemeal flour
50 g hemp flour
25 g dehydrated capsicum
25 g dehydrated tomatoes
1 tin of 300 g chickpeas
300 ml almond milk, divided
50 g shelled hemp seeds
20 g nutritional yeast flakes
2 Tbsp lemon juice
3 Tbsp agar-agar
Salt & pepper