Creamy Plant-Based Gochujang Veggie Stew

Trim the green stalk off your aubergine[s] and chop into bite-sized pieces

Peel and chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped aubergine and butternut squash cubes and cook for 3-4 min or until lightly browned

Once lightly browned, add the chopped garlic, chopped ginger and gochujang paste (can't handle the heat? Go easy!) to the pan

Give everything a good mix up and cook for 1-2 min or until fragrant

Once fragrant, add your creamy single soy and soy sauce to the pan and mix it all together

Reduce the heat to medium and cook, covered, for a further 12-15 min or until the butternut squash is tender and the sauce has thickened

Meanwhile, add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

While the rice is cooking, trim, then chop your green beans in half

Trim, then slice your spring onion[s] finely

Cut the lime[s] in half

Chop your coriander finely, including the stalks

Once the butternut squash has softened, add the chopped green beans and miso to the pan and give everything a good mix up

Cook, covered for a further 3-4 min or until the green beans are tender

Once tender, add the juice of half your lime[s] and the chopped coriander to the pan and stir it all together – this is your creamy plant-based gochujang veggie stew

Cut the remaining lime into wedges