Vegan Veggie Bake with Cashew Cream

Ingredients

• 1 cauliflower, cut into florets
• 3 cups butternut pumpkin, peeled and chopped
• 1 sweet potato, peeled and chopped
• 3 tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 brown onion, diced
• 4 cloves garlic, minced
• 1 ½ cups Puy lentils
• 4 cups vegetable stock
• 4 tbsp tahini
• 2 tbsp white miso paste
• 2 tbsp balsamic vinegar
• Flat leaf parsley, chopped to serve
• 1 cup raw cashews, soaked for 1 hour in boiling water
• 2 cloves garlic
• 2 tbsp nutritional yeast
• 1 ½ tbsp lemon juice
• 1 tbsp olive oil
• ½ cup panko breadcrumbs
• ½ cup pine nuts