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Ingredients
  • ⅛ oz dried mushrooms
  • 2 tablespoons olive oil, plus a little extra for baking
  • 1 small onion, peeled, halved and finely chopped
  • 1 small carrot, peeled and coarsely grated
  • 2 large garlic cloves, peeled and crushed
  • 2 tablespoons tomato paste
  • 1 14-ounce can cannellini beans, drained and rinsed
  • small handful of basil leaves, coarsely chopped (plus extra to serve)
  • 1 ½ tablespoons nutritional yeast
  • ¼ teaspoon dried oregano
  • 2 teaspoons tamari
  • 1 cup fresh breadcrumbs
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