Heat the oven to 180oc/gas 4. Blend 40g peanuts with 1 teaspoon Tamari sauce and a small piece fresh ginger plus 60ml made up vegan stock. Peel a carrot, 100g sweet potato and a small parsnip and along with a courgette, cut into strips. Mix with a small diced red onion and mix all in a bowl with the peanut sauce. Leave for 10 min in an ovenproof dish. Roast for 30 min until golden. Serve on a bed of baby spinach leaves.