Preheat your oven to 200ºC. Heat coconut oil in a large saucepan, add the plant-based mince, salt to taste and cook to packet instructions, then remove from the pan and set aside
Chop the spring onions, peppers, mushrooms, garlic and ginger and remove the leaves from the thyme stem, then add to a bowl with ½tsp salt, ½tsp pepper, 1tsp garlic powder, 1tsp all-purpose seasoning, jerk seasoning and browning
Mix with your hands or a spoon until all the vegetables are covered with browning
Add neutral oil to the pan, add the marinated vegetables and fry at medium to high heat for 5 minutes with occasional stirring before adding 1tbsp butter and BBQ sauce. For an extra meaty flavour, add 2 tbsp of soy sauce
Add the cooked Vivera plant-based mince with vegetable stock and scotch bonnet to the vegetables and simmer until the vegetable stock has been absorbed
Peel and cut the sweet potatoes into 2-inch cubes. Place in a large pot and add water to 1-inch above the sweet potatoes. Season with ½tsp salt and ½tsp black pepper, bring to a boil, reduce the heat to medium-low and allow to simmer for 15-20 minutes until fork tender
Drain the cooked potatoes, add 1tbsp butter, ½tsp all-purpose seasoning, 1tsp garlic powder, half of the chives and half of the optional cheese and mash until smooth
Add the mince mixture to a baking tray, then top with the sweet potato mash, the remaining chives and optional cheese. Bake for around 20 minutes until the mash browns slightly and the mince is bubbling. Allow to sit for 5 minutes, then serve and enjoy!