Preparation

• Cut all the vegetables in chunks, not too small. Except for the egg plant, cut them into smaller dices.

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• Preheat the oven at 200 degrees. Bring 2 table spoons of ginger and cumin on to the vegetables. Add the garlic in slices. And half a table spoon of chili flakes. Pour in a large splash of olive oil and mix everything well. Place the platter in the over for an hour. Stir everything every 15 minutes.
• Cook the vermicelli according to the package in a few minutes. Add some vegan chicken broth to the water and 1 table spoon of saffron. It will give the vermicelli a spectacular yellow colour. Stir the vermicelli well in the beginning to prevent it from becoming a ball.
• Take the platter with the vegetables out of the oven. Pour on top of them 4 table spoons of the vegan honey and mix it well.
• Drain the vermicelli. Place a thin layer on top of the vegetables. Enough to hide all the vegetables , but not too thick to become dominant.
• Place the almonds nicely on top of the vermicelli. If you want you can sprinkle or place carefully the paprika powder in a circle. That looks really nice.