Step 1

Create 'chick'n' seasoning by combining nutritional yeast, smoked paprika, garlic powder, salt, pepper and dried sage and oregano (crushed with your fingers) in a small bowl. Set aside.

Step 2

While your pasta is cooking, heat up a heavy bottom pan (I use a cast iron skillet). Once hot, add oil making sure the entire pan is covered - start off with 10 ml (2 tsp) and add more if need.

Step 3

Add vegan chick'n (or marinated tofu, see NOTES) and coat it in the warm oil. Once coated in oil, leave it for a few minutes on a low-medium heat so that it has a chance to brown nicely. Stir from time to time until browed on all sides.

Step 4

Once browned, switch the heat off. Sprinkle with 'chick'n' seasoning and stir immediately to coat.

Step 5

Prep tenderstem broccoli by dividing it into bite-size pieces and cutting thicker stems in half lengthwise. If using regular broccoli, cut into small, same size, florets.

Step 6

Boil a medium pot of salted water. Add prepped broccoli and allow it to simmer until just cooked but still retaining a bit of a bite (tenderstem broccoli took 2 minutes). Use a wire strainer to fish cooked broccoli out, rinse under cold tap and set aside. Bring the water to the boil again.

Step 7

Cook pasta in the broccoli water until just al dente. Reserve ¼ cup (60 ml) of pasta cooking water just before you drain it.

Step 8

While the pasta is cooking, heat up olive oil in a large frying pan. Add diced garlic and sautee on low heat until softened and fragrant, stirring frequently.

Step 9

Once garlic is ready, stir in vegan cream, thyme leaves, nutritional yeast, lemon zest, lemon juice and a small splash (2 tbsp to start with) of pasta cooking water if needed. Season and allow the sauce to bubble for a few seconds.

Step 10

Toss cooked pasta and broccoli in the creamy sauce, allow to heat up for a few seconds before diving between bowls. Top with vegan chick'n, pan-grits and some toasted breadcrumbs and fine chilli flakes if using.