Melt together the vegan butter and oil. Add the oil and butter mix (reserving 1/3 for the mushrooms) to a sauté pan set over medium heat. Once the pan is hot, add the shallots and red pepper. Cook for 5 minutes until softened and add the broccoli and garlic. Season with sea salt, add half of the hot paprika and stir fry for a minute. Add a splash of the stock to the pan and as it sizzles, cover with a lid and cook for 2 minutes, trapping in moisture to soften the greens without overcooking.

Chop the spinach, as finely or coarsely as you wish and stir into the pan for less than 15 seconds. Transfer your vibrant delight to a wide plate.

Using the same pan and with leftover residue from the veggies, pour in the remaining stock and place over medium heat. Add the tahini and the remaining hot paprika. Stir to combine and simmer for a minute or two until slightly thickened. Season to perfection with salt and freshly ground black pepper.

Heat a separate griddle pan or frying pan on medium-high while you prepare the mushrooms "steaks". Brush with the oil and vegan butter mix and place the mushrooms stem side down onto the now hot griddle or frying pan. Cook for 4 minutes before turning over to cook for another 4 minutes. We recommend popping a heavy-based pan on top of the mushrooms as they cook, allowing full contact with the griddle pan and good caramelisation.

Remove the mushrooms from the pan and allow to rest before slicing and serving over the vegetables.