(For all ingredients, please use organic versions if available)
Rice noodles
3 carrots
Cauliflower
Cabbage
Vegan duck (cut into strips)
6 pre-soaked dried apricots (soaked overnight, sliced into quarters)
1 onion
2 cloves garlic
4–5 basil leaves
3 tablespoon sweet chili sauce
Bragg
All Purpose Seasoning
2 Massel’s vegan stock cubes
¼ teaspoon black pepper
Moroccan spice mix
Panch phoron
1 tablespoon coconut cream
Coconut oil
Avocado oil
Cashew nuts