Preheat the oven to 100° C / 210° F fan function (recommended) or 120° C / 250° F without a fan and line a medium size baking tray with a piece of baking paper or with a non-stick baking mat.

In a medium bowl, combine miso paste, maple syrup and oil until you achieve a smooth paste.

Using a silicon spatula or the back of a spoon, rub the seeds into the miso mixture until uniform.

Spread the mixture on the prepared baking tray in as thin a layer as possible.

Bake for about 40 minutes, until dry. Once out of the oven, allow the mixture to cool off completely.

If using hemp, crumble the mixture using a fork. Once crumbly, work the nutritional yeast and dry herbs into it. If using sunflower seeds, I recommend blitzing them in a spice grinder (or pestle and mortar - although they are a bit harder to crush by hand).

Store in an airtight container in a dry cupboard. The mixture keeps for at least 2 weeks.

Heat up the olive oil in a heavy bottom frying pan, on low heat.

Add the chilli flakes to the hot oil and allow them to sizzle for a few seconds.

Add the finely diced garlic cloves and stir-fry for a minute or so until fragrant, but do not allow them to brown.

Add the diced tomatoes and their juices. Turn the heat up a little, to low-medium, and allow the tomatoes to simmer for about 20 minutes, until softened and reduced.

After the sauce has been simmering for about 20 minutes, cook your pasta al dente. Drain.

Squash the softened tomato chunks with a wooden spoon (or a fork) to make the sauce more uniform. Simmer for another 10 minutes or so, if the pan gets too dry too quickly, add a splash of water (stock or wine).

Season with salt, pepper and extra chilli if needed.

Toss the al dente pasta in the sauce, garnish with fresh herbs and my nut-free vegan parmesan.