2 Medium Sweet Potatoes
2 Portabella Mushrooms
1 Bunch Asparagus
1 Head of Cauliflower
1/4 cup Soy Milk
1/2 cup Veggie Stock
3 tbs Nutritional Yeast
2 tsp Paprika
2 tsp Garlic Powder
Slice the sweet potato into 1cm slices. Place on a baking tray and drizle wih a little olive oil, sprinkle salt and pepper and bake till brown, flip and bake again (takes about 20 min).
Meanwhile steam the cauliflower, stem as well. Add a little stock to the water for extra flavour.
In a small saucepan heat 1/4 cup soy milk with 1/2 cup stock. Add 2 tsp of garlic powder, and 3 tbs nutritional yeast. Add pepper to taste.
Combine milk mixture and tender cauliflower to a blender and blend till smooth.
Rub mushrooms with a little olive oil, paprika and salt and pepper. Grill till brown.
Wrap asparagus in damp paper towels and microwave for 2 minutes.
Stack veg and drizzle sauce on top. Don’t forget to top with fresh spinach!