Brunch: Nut Cutlet & Carrot filled Rye Roll with Oven Roasted Vegan Parmesan Courgettes
Rocket and Roses Vegan Kitchen
Rocket and Roses Vegan Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 4 Rye rolls, sliced into halves
  • 4 Nut Cutlets
  • 2 med/lg carrots, peeled and grated

Instructions

Comments

Log in or Register to write a comment.