Boil broccoli flower and cauliflower in salted water together with sliced carrots, drain and sprinkle with olive oil.
Drain asparagus from jar, add to vegetables and let stand in a warm place.
Melt sugar in oil, add lemon zest, juice, water, Vegeta and cook for about 5 minutes.
Stir in rice milk, Gussnel previously dissolved in a little water, chopped mint and cook for another minute.
Pour the sauce over warm vegetables and serve as appetizer or side dish to cooked fish.
Select vegetables as desired.