• Prep the veg: Preheat the oven to 200°C fan/425°F/gas 7. Peel the onions and garlic and finely dice. Chop the carrot, parsnip and fine beans into bite-sized pieces. Drain and rinse the lentils. Cut the potatoes into even, bite-sized pieces for even boiling, leaving the skins on.
• Cook the potatoes: Fill a large saucepan with boiling water. Add the chopped potatoes and 1 tablespoon of salt. Bring to a boil, then reduce to a simmer, and cook for 20 minutes or until soft. Drain and set aside.
• Sauté the aromatics and veg: Heat a large saucepan over a medium heat, add 1 tablespoon of oil, and sauté the onions for 5–6 minutes, until lightly browned. Add the garlic, chopped vegetables and lentils with a pinch of salt. Cover and sweat for 5 minutes, stirring occasionally. If necessary, add 2 tablespoons of water to prevent sticking.
• Make the lentil-vegetable filling: Stir in the chopped tomatoes, 1 teaspoon of salt, . teaspoon of black pepper, the smoked paprika, bay leaves, maple syrup and tamari or soy sauce. Mix well, bring to a boil, then reduce the heat to medium, and simmer for 5–6 minutes. Remove from the heat and adjust the seasoning to taste.
• Mash the potatoes: To the boiled and drained potatoes, add the oat milk, 3 tablespoons of olive oil, 1 teaspoon of salt, and . teaspoon of black pepper. Mash until smooth and adjust the seasoning to taste.
• Assemble the pie: In a casserole dish, add all the lentil filling, ⅔ of the way up the dish, then top with the mashed potato, spreading evenly.
• Texture the topping: Use a fork to create ridges on the mashed potato topping for a crispy finish.
• Bake: Bake in the preheated oven for 15 minutes, or until the potato topping is golden.
• Garnish and serve: Remove the thyme leaves from their stalks and sprinkle over the cooked pie. Serve hot with your favorite salads.

• Preheat your oven to 180°C fan/400°F/gas 6. Prep the sauce: Peel the garlic and ginger. Roughly chop them, place in a blender with the coconut milk, vegetable stock, curry powder, turmeric, tamari or soy, maple syrup and lime juice until smooth.
• Prep the veg: Cut the sweet potato or squash into bite-sized pieces. Drain and rinse the black beans. Slice the sausages into bite-sized pieces. Slice the leek into 1–2cm rounds, washing thoroughly to remove any hidden sediment.
• Combine the veg and sauce: Place the chopped sweet potato or squash, black beans, sliced sausages and leek into a large, deep oven dish. Pour the blended sauce over the vegetables and mix well.
• Prepare the cauliflower: Cut the cauliflower head into four equal-sized steaks from top to bottom. Place the steaks and any smaller pieces, including the leaves (thinly sliced), on a separate baking tray. Coat with 2 tablespoons of oil, drizzle with 1 tablespoon of tamari, and sprinkle with salt.
• Place the casserole dish and the tray of cauliflower in the oven. Bake for 30–40 minutes, or until the sweet potato or squash and cauliflower are tender and cooked through.
• Chop the herbs: While the bake is in the oven, roughly chop your chosen fresh herb. Once baked, remove both the dish and tray from the oven. Carefully place the roasted cauliflower steaks on top of the curry bake in the casserole dish. Garnish with the chopped herbs and serve hot.

Prepare your vegetables

• Peel and finely dice the onions and garlic. Slice the carrots and cut the leeks into thin rounds. Cut the broccoli into small florets and finely chop the stalk, making sure to use it as well. Separate the kale leaves from the stalks, and finely chop both leaves and stalks. Drain and rinse the black beans, chickpeas and lentils.

Fry the onions

• In a large pot over a high heat, add the diced onions. Cook for 3-4 minutes, stirring regularly. If they begin to stick, add 2 tablespoons of water or vegetable stock to deglaze the pot.

Cook and sweat the veg

• Add the leeks, carrots, broccoli, kale stalks and a generous pinch of salt to the pot. Cook for 2 minutes, stirring regularly.
• Add 50ml of vegetable stock, cover with a lid, reduce the heat to low-medium and let the vegetables sweat for about 10 minutes, stirring occasionally.

Add the remaining ingredients

• To the pot, add the black beans, chickpeas, lentils, pasta, tomato passata, tomato purée, tamari, the rest of the vegetable stock and the kale leaves. Stir to combine. With the lid on, bring the stew to a boil. Then reduce the heat to low and let it simmer for 10 minutes. Stir occasionally.

Taste and season

• After simmering, taste the stew and adjust the seasoning with salt and black pepper. If you prefer a spicier stew, add some chilli flakes to your liking.

Serve

• Serve the stew warm with fresh bread on the side for a hearty and nourishing meal.

Preheat the oven and line the tray

• Preheat the oven to 200°C fan/425°F/gas 7. Line a baking tray with baking parchment.

Prep the lentils and veg

• Drain and rinse the lentils. Peel and finely chop the garlic, and peel and cut the onion into thin slices

Caramelize the onion and add the lentils

• Add 1 tablespoon of oil to a pan over a high heat. Once hot, add the sliced onion, a pinch of salt and a pinch of black pepper and cook on a medium heat for 5 minutes, stirring occasionally, until the onions are nicely browned and softened. Add the chopped garlic, maple syrup and balsamic vinegar, mix well to coat the onions, reduce to a low heat, and cook for 3–4 minutes, stirring regularly, until the onions are nice and soft and sticky. Add the drained lentils and tamari or soy sauce and cook for 3–4 minutes, stirring occasionally, to evaporate any extra moisture. Remove from the heat.

Pulse in a blender or food processor and season to taste

• In a food processor or blender, add the cashews, and pulse until they reach a rough breadcrumb consistency. Add the onion-and-lentil mixture and 1⁄2 teaspoon of ground black pepper, and pulse until the mixture comes together but is not too smooth. You want to ensure there’s a slight bite to the filling. Taste and season with salt and pepper to your liking. Remove from the food processor and divide into 4 × 80g chunks, and then roll each into a sausage shape about 12–13cm long.

Roll out puff pastry

• Roll out the puff pastry and cut into four even rectangles, about 12cm × 16cm. Place a sausage at one side of a pastry rectangle, 2–3cm in from the edge. Brush some oat milk along the other side, then roll the sausage up in the pastry until it overlaps and press gently along the seam to seal. Then place the sausage roll seam-side down and gently press down on it with the palm of your hand to help seal it more and to ensure it stays rolled when you bake it. Repeat with the remaining sausages and pastry.

Brush with oat milk and bake

• Using a pastry brush, brush each sausage roll with a light coating of oat milk (this will help them to brown), then sprinkle with the sesame seeds, place on a parchment-lined baking tray and bake for 20 minutes, or until the pastry is golden brown.