How to prepare:


For the veggies:

Wash and peel carrots. Cut the ends of brussels sprouts, then cut them in quarters - before washing, make sure you remove one or two layers to ensure they're all clean.  Let soak in baking soda & vinegar water for 5 minutes before rinsing.
Add all veggies, including the garlic to a large bowl, along with the rinsed chickpeas, olive oil, dried herbs, garlic powder and salt & pepper, then stir with a spatula. Place them on a large tray lined with parchment paper and bake at 180° until soft.

For the base sauce:

Add all of the ingredients in a blender and process at high speed until creamy - if you prefer a thinner sauce, add more water.

Pour a thick layer of the sauce on a plate, then add a few large tablespoons of the veggies. Top up with hemp seeds or other seeds/nuts of your choice.

Enjoy!