1-Preparing Roasted Veggies: Cut vegetables into uniform bite-sized cubes.

Toss with a drizzle of oil or broth and a dash of sea salt.

Add optional spices if desired.

Spread on a parchment-lined baking sheet in a single layer.

Roast at 450°F (232°C) for 30-40 minutes until crispy and slightly browned.

2-Preparing Blanched Veggies: Cut vegetables into large, uniform pieces.

Prepare an ice water bath in a large bowl.

Bring water to a boil in a pot with a dash of salt.

Add vegetables and boil for 2-3 minutes until slightly tender but still crisp.

Drain immediately and plunge into ice water to stop cooking and maintain crispness.

Drain again before packing.

3-Preparing Cooked Pasta with Chopped Veggies: Cook pasta according to package directions until al dente.

Place chopped fresh vegetables in a strainer.

Drain the cooked pasta over the vegetables to lightly blanch them with the hot water.

Mix with vegan cheese and sea salt if desired.

4-Preparing Crispy Chickpeas: Drain and rinse chickpeas (omit rinse if using oil).

Toss with a drizzle of oil (if using), sea salt, and optional spices.

Spread on a parchment-lined baking sheet in a single layer.

Bake at 400°F (204°C) for 20-30 minutes until crispy, checking at 25 minutes to prevent burning.