Broccoli orecchiette with vegan bacon

Step 1

Heat up the oven to 100° C / 210° F and line a baking tray with a piece of baking paper.

Step 2

In a bowl, mix olive oil, maple syrup, liquid smoke, tomato paste and tamari (or soy sauce) together.

Step 3

Coat coconut flakes in the marinade and marinate for 10-20 minutes.

Step 4

Spread marinated coconut flakes on the prepared baking tray making sure individual pieces do not overlap or touch (as much as possible). The more room they have, the more crispy they will be.

Step 5

Bake for about 15-20 minutes. 'Bacon' flakes will get more crispy as they cool down. Keep the oven on for the broccoli.

Step 6

Increase the oven temperature to 200° C / 390° F and line a baking tray with a piece of baking paper.

Step 7

Chop broccoli into same size florets. Place in a large bowl and coat with 1-2 tbsp of olive oil, season with 1 tbsp of nutritional yeast, a few pinches of hot chilli powder and a touch of salt.

Step 8

Arrange the broccoli florets on the prepared baking tray ensuring they have some space in between them. Bake them for about 15 minutes, until tender and slightly charred.

Step 9

While the broccoli is baking, put your pasta on to boil. Cook it for 1 minute less than you would normally.

Step 10

While the pasta is cooking, heat up 2 tbsp of olive oil in a heavy-bottomed pan on a low-medium heat. Add finely diced garlic and chilli. Fry, stirring the whole time on a low heat, until garlic becomes soft and fragrant (about 2 minutes).

Step 11

Add drained pasta. Stir around well so that the pasta gets coated in the garlicky olive oil. Season with zest of one lemon, lemon juice, salt and pepper to taste and mix in charred broccoli.

Step 12

Divide the pasta between two bowls. Serve topped with coconut bacon and some fresh basil.