Method

Make sure you have two frying pans at the ready. Chop up the white part of the spring onions into slices, and finely dice the garlic and broccoli. Add a drizzle of oil into one of the frying pans, then fry all the veg you’ve just chopped (putting the green spring onion bits aside for later) on a medium heat.
Once the veg has softened and is starting to crisp up, chuck in the miso paste, the agave syrup, half the lemon juice and zest and the edamame or peas. Give it a stir to make sure everything’s come together, then season with salt and a touch of pepper. Reduce the heat, add the boiling water and tahini, stir until the tahini combines properly with the water and let it bubble away on the lower heat until thickened.
Now to the second pan. Stick it on a medium heat and pour in the extra virgin olive oil. Gently put the gnocchi in the oil and fry for 3 minutes, stirring every 30 seconds to make sure they cook evenly and none of the gnocchi sticks to the pan.
Once golden and toasted, pop the gnocchi into the thickened miso sauce and season to taste. You might need to add a splash of water if the sauce has become too thick.
Chop up the fresh tarragon and the green parts of the spring onion. Finish off with the zest and juice of the other half of the lemon, a few slices of the spring onion greens and a touch of tarragon.
Tuck in.

3 delicious 20-minute vegan recipes that are as good for your gut as your wallet