Ingredients

• 8 peppercorns
• 5 russet potatoes
• 2 garlic clove
• 1 celery stalk
• 1 bunch parsley
• 1 onion
• 1 bay leaf
• 1 miso (light)
• 1 over heat
• 1 vegetable bouillon cube
• 1 instant gravy mix
• 1 tamari
• 1/4 potatoes
• 600 ml reserved potato water
• 600 ml reserved potato water
• 240 ml potato stock to potatoes
• 90 gr onion (diced red)
• 80 gr mushrooms
• 80 gr increments
• 60 gr hickory-flavored barbecue
• 60 ml olive oil
• 32 gr spinach (chopped)
• 18 gr nutritional yeast
• 16 gr wheat pastry flour (whole)
• 16 gr instant gravy mix
• 12 gr nutritional yeast
• 5 ml oil
• 2 gr paprika
• 2 gr thyme (dried)