Mix the pecan nuts with the maple syrup and salt. Spread onto a baking tray lined with baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 160°C, allow to cool and break into pieces.
Orange & passion fruit reduction
Place the orange juice, coconut palm sugar, passion fruit pulp and salt in a pan and bring to the boil, simmer for approx. 2 mins., reduce the heat, simmer over a low to medium heat for approx. 20 mins., stirring occasionally. Remove from the heat and briefly warm through just before serving.
Potato and celeriac mash
Place the vegetable bouillon, onions, garlic, potatoes and celeriac in a pan and bring to the boil, cook for approx. 30 mins. until soft. Add more water if necessary. Drain well. Puree the olive oil and soya milk in a blender for approx. 10 secs. Transfer to a pan and briefly warm through before serving.
Mix the olive oil, maple syrup, vanilla seeds, salt and pepper in a large bowl, add the carrots and mix well.
Bake for approx. 25-30 mins. in the centre of an oven preheated to 200°C.
Prepare the couscous according to the packet instructions. Heat the olive oil, sauté the onions and garlic. Add the cheese, couscous and chilli flakes, mix until the cheese has melted, season. Add more chilli flakes as desired.
Spread a large spoonful of the warm potato and celeriac mash onto the plates, place a timbale of cheesy couscous on top of the mash and then add the vanilla carrots, drizzle with the reduction and sprinkle with the maple roasted pecans.