1: Braise chopped and washed collard greens with water and veg cubes for about 30 minutes.
2: Peel and chop sweet potatoes into thick medallions, lay in a baking dish, combine simple syrup in a cup and pour over potatoes with knobs of butter. Bake at 450ºF for 30-40 minutes or until soft.
3: For beans, sauté pepper and onion, then add beans with liquid and simmer with stock cubes for about 15 minutes.
4: For mac and cheese, blend cashew roux, chop and sauté garlic and onion in a pan, pour over roux with coconut milk, vegan butter, nutritional yeast, and a touch of turmeric.
5: For mushrooms, prep batter and dredge mushrooms twice then fry in avocado oil for about 3-5 minutes on each side or until golden and crispy.
6: Assemble the bowl and enjoy.
