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4 tbsp extra virgin olive oil, + more if needed

1 white onion, sliced

1 leek, white and light green parts, cut into thin half moons

250g chestnut mushrooms, finely chopped

5 minced garlic cloves

2 tsp smoked paprika

1 tsp cumin

1 tsp coriander

700g white beans + their juices. If the bean stock (the juice) is not salted, add half a ground veg stock cube.

3-4 medium tomatoes, sliced

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Sauce ingredients:

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280g silken tofu

20g nooch

35g raw cashew nuts or sunflower seeds, soaked in boiling water for 10 mins and drained

1 garlic clove or 1 tsp garlic powder

1 tsp smoked paprika

1 tbsp sweet white miso

1 tbsp lemon juice

1 tsp Dijon mustard

Salt and pepper to taste

A little water if needed to loosen the sauce slightly so it’s a pourable consistency

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1. Start by soaking the cashews or sunflower seeds in boiling water.

2. Fry off the onion and leeks with a pinch of salt and lots of black pepper for 8 mins, until caremelising. Add the mushrooms, more salt, and fry until the water has evaporated. Add the garlic and spices, and more oil if you need it. Fry for 2 mins more, until aromatic.

3. Add the beans + their juices, at this point, if you don’t want to use the bean water, you can replace it with 150-180ml water, with half a veg stock cube dissolved in it. Stir to combine, season to taste.

4. Blend up the ingredients for the scramble sauce and add that to the pan. Stir well and season to taste, adding a little more lemon juice if you think it needs it.

5. Heat up the grill to its top setting, then arrange the tomatoes on top of the dish, drizzle with olive oil and a little salt, then transfer to the oven on the top rack and grill until the tomatoes start to catch a small char.

6. Top with chives, and serve with vegan sausages (extra protein) and sourdough toast, if you like

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