this doctor cooks Vegan Food

Preheat your oven to 200 degrees. 

To a baking tray add the broccoli, a drizzle of olive oil, salt and pepper. Roast in the oven for 15 minutes.

Next prepare your pesto. To a food processor add the pinenuts, basil, lemon, olive oil, spinach and a grind of salt and pepper. Blitz the ingredients down until smooth. 

Heat a large pan, when hot add a drizzle of olive oil. Add a red onion and sauté for 2-3 minutes. Next add the mushrooms and continue cooking for a further 5 minutes. 

Add your pesto, soya cream, vegetable stock and nutritional yeast. Let simmer gentily for 10 minutes and it will thicken. 

Remove the broccoli from the oven. Let cool and then chop into pieces and add to the sauce. 

Get a griddle pan nice and hot. When hot add a drizzle of olive oil and your asparagus tips. Season with salt and pepper. Allow to griddle turning them every now and again for 5 minutes. 

Next cook the gnocchi according to packet instructions 

To your sauce add the coriander and spring onions. 

When the gnocchi is ready transfer it directly from the water using a slotted spoon into the sauce. Make sure that excess water is discarded. 

Mix the gnocchi throughout the sauce. Allow the sauce to completely coat the gnocchi. Taste your dish and adjust the seasoning if needed. 

Serve into a pasta bowl. Place the asparagus on top and decorate with dried alfalfa sprouts (optional).