Instructions

1. Preheat the oven to 180°C.
2. Remove the leaves of the cauliflower and set aside.
3. Cut the cauliflower in half, rub with some oil, then season with salt and pepper. Put the cauliflower halves in a baking tin, then cover with the leaves.
4. Cut the onion into wedges, the pepper & carrot into chunks. Rub them with oil, then arrange them around the cauliflower, together with the garlic bulb. Roast the veggies in the oven for about 25-30 minutes, until they are tender and lightly charred.
5. Let them cool slightly, then remove the leaves and skins of all vegetables. Pop the flesh out of the garlic. Put the prepared veggies in a food processor together with the garlic and fresh coriander and purée them into a thick sauce.
6. You can refrigerate the sauce for later use or carry on with the recipe immediately.
7. In a saucepan, heat some oil and cook the vegan mince according to the instructions on the packaging. Stir in the spices for a minute.
8. Add the sauce and enough stock to have a thick stew. Cook for 5 minutes, then stir in the beans and adjust the seasoning.
9. Reheat and serve.