Ingredients:
1/2 a medium squash cut into half moons
165g vegan chicken
2 baby leeks cut into quarters
Marinade:
3 tablespoon toasted sesame oil
1 teaspoon coriander
1 teaspoon allspice
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3 tablespoons soy sauce
3 tablespoons agave
3 tablespoons sesame seeds
One glove of garlic crushed or minced
Start by pre-heating oven to 190c.
Prepare squash and leeks. Line a baking sheet with parchment paper. Add the squash, leeks & vegan chicken. Pour over sesame oil, ground coriander, all spice, salt and pepper to taste. Mix using hands to coat and then distribute evenly across the baking sheet. Bake for 20 minutes. In a small bowl mix soy sauce, agave, sesame seeds and garlic together. Add to the roasted squash and chicken, coating evenly. Place bake in the over for another 10 minutes. Serve with salad or your favourite grain!