Cook the vegetables (carrots, zucchini, yellow turnip, Romanesco cabbage, and potato) in boiling water with salt
Cook the bell peppers in the oven
Put the cooked lentils inside a bowl and mix them with the vegetable protein, the garlic, onion, thyme, chives, rosemary, salt, olive oil, and the 35 grams of water. Mix all the ingredients until creating a dough. Afterwards, use a mold cutter and cut the dough into patties. Then cook them on the pan with low heat from 3 to 4 minutes for each side.
Cook the vegetables and stir fry them in a pan with olive oil for 3 minutes using low heat (so that they acquire color and taste).
For the sauce, cook the carrots, the beet, and the zucchini in three different casseroles with water, and then blend them (this is to give color to your dish).