Instructions

1. Preheat the oven to 180°C.
2. Cut the tomatoes and pepper in half, then put them in a large baking tray. Cut the onion in half (leave the skin on) , and put these between the tomatoes, cut-side facing downwards. Tuck in the carrot chunks, chilli (if used) and garlic cloves (with skin on). Drizzle with oil, then bake for 25-30 minutes, until the vegetables are tender.
3. Remove the pan from the oven and let the veggies cool. When cooled, discard the skins of the onion, red pepper and garlic. Also, deseed the chilli and remove its stem and skin.
4. Transfer all veggies, including the cooking jus, into a liquidiser and process it into a thick sauce. Add the parsley and whiz again for a few seconds. You can refrigerate or freeze this sauce or carry on with the recipe now.
5. Cook the vegan mince according to the packet instructions, then set aside.
6. Pour the tomato sauce into a pan and add water to thin it - but it shouldn’t be like a soup. Add the stock cube and bring to the boil.
7. Add the broad beans and shredded kale and cook for 5 minutes, under cover. Add the fried mince and cook for another 5 minutes or so.
8. Add a spoonful of cider vinegar (or lemon juice) just before serving.
9. Serve with chopped fresh herbs scattered on the top.