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I made this dish for my date night with Humble Ingredients and while I kept her on the hangry side for about an extra half hour than what I had originally promised (those who know me know why that is hardly a surprise), she was very happy to enjoy the final result and claimed it to be ‘dee-licious’. You can use roasted almonds or pumpkin seeds instead of cashews, your favorite spicy tomato sauce instead of the cashew turmeric one, brown rice or millet instead of quinoa – When cooked, add the quinoa, salt, pepper and thyme to the pan and toss everything to combine. When the cauliflower and squash are cooked, chop the cauliflower into smaller florets and add them to the pan.

I won’t list all my staples, but relevant to this recipe are: • homemade kimchi (a must for gut health and flavor – you can try this simple recipe) • miso (for the same reasons – gut health and depth of flavor) • If you add the ingredients above even to simple, plain cooked rice, it will surely transform even plain rice into a beautiful meal. While the water comes to a boil, prepare the veggies – chop, slice and dice and add everything to a medium/big bowl. To make the dressing add all the ingredients to a small bowl and mix together until you get a runny, smooth saucy thing.

The end result is a gorgeous, tender and caramelized veggie, with earthy and tangy notes from the oil and molasses. It can be served simple, on a bed of quinoa or millet, as a side dish to whatever else you are preparing, in a sandwich, or as part of a roast veggie salad. For fresh herbs, I used a combination of basil, parsley and oregano, but anything else you fancy should be delicious. After an hour, remove the al foil and continue to bake for another 15 minutes.

Cut the 3 thick slices of well toasted bread into small pieces then blitz in a food processor to form chunky bread crumbs. Add this mix to a large bowl, along with the garlic, mustard, parsley, lemon juice and zest, flour, nutmeg, salt and pepper, chili powder, cumin and nutritional yeast flakes. To cook the patties, cover the base of a non-stick pan with olive oil over medium high heat, and when oil is hot, place patty seed side down and fry for 5 mins or until golden, then flip and cook for another 5 mins. To make the chipotle mayo, mix the vegan mayo with chipotle sauce.