Maple-Caramelised Carrots with Smoked Tofu Crème, Crispy Lentils & Hazelnut Crunch

Method

1. 1 Place the cashews in a bowl and cover with boiling water. Set aside to soak while you prepare the rest.
2. 2 Preheat the oven to 180°C fan.
3. 3 Wash and trim the carrots but don’t peel them. If they’re uneven in size, halve skinnier carrots lengthways; if thicker at the top, slice crosswise, halving the thinner end and quartering the thicker top. Pierce the carrots all over with a fork, this helps the glaze penetrate.
4. 4 In a small bowl, mix the maple syrup and brown sugar. Arrange the carrots in a single layer on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Brush over half of the maple mixture, using your hands or a brush to coat evenly.
5. 5 Pat the cooked lentils very dry (don’t skip this, it’s key for crispiness). Toss with a little olive oil, salt and pepper, then spread out in a single layer on a separate baking tray.
6. 6 Bake the carrots and lentils for 20 minutes, or until the carrots are tender and the lentils are crispy (oven times may vary). Remove the carrots from the oven and brush with the remaining glaze. If there’s still glaze left on the tray, gently toss the carrots in it so they’re evenly coated and extra glossy.
7. 7 While the carrots and lentils bake, drain the cashews and add them to a blender or food processor with the smoked tofu, soy yogurt, lemon zest and juice, miso paste and soy milk. Add a crack of black pepper and blend until smooth and creamy. Add a little more soy milk if needed to achieve a silky, spoonable texture.
8. 8 Spread the smoked tofu cream over a serving plate. Top with the glazed carrots (and any remaining glaze), crispy lentils and roasted hazelnuts. Finish with extra lemon zest and a scattering of chopped parsley.