Parsnip salad: peel parsnips, cut into cubes and cook for 10 minutes in water. Blend cashews, almonds, nutritional yeast flakes and 6 sundried tomatoes. Add a little walnut oil. Mix everything together.
Broccoli ‘cream’ sauce: Chop broccoli into florets, steam until tender. Chop 1 onion and 2 garlic cloves finely , fry in some olive oil, add 2 tablespoons soy sauce, 1 packet of oatcream, plus the cooked broccoli, season with some pepper.