4 cups cooked legumes (beet, cabbage, carrot, onion, and sweet potato)
1 cup vegetable stock
1/2 cup water
2 tablespoons cornstarch
Salt and black pepper to taste
4 cups cooked legumes (beet, cabbage, carrot, onion, and sweet potato)
1 cup vegetable stock
1/2 cup water
2 tablespoons cornstarch
Salt and black pepper to taste
Combine the legumes in a blender with half of the vegetable stock
Blend well and add the remaining stock slowly
Continue blending until a thick and creamy consistency is reached
Transfer to a saucepan and add the dissolved cornstarch in water
Cook over low heat, stirring constantly, until it thickens
Season with salt and black pepper and mix well
Pour into a greased mold and let cool
Refrigerate for two hours
Serve chilled or at room temperature.
