Preheat oven to 400F/200C. In a large bowl add the cauliflower and snap peas. Drizzle with oil and stir carefully. Pour over maple syrup, sriracha, soy sauce and garlic powder. Stir together well. Add to a parchment lined baking dish. Bake for 20-30 minutes or until vegetables are done to your likeness.
While roasting vegetables, in a small pot over medium low heat, add toasted sesame oil, maple syrup, cashews, sesame seeds, smoked paprika, and salt. Stir together well. Let cook, stirring frequently, until well coated and liquid absorbed. Pour onto a parchment lined pan and spread evenly. Let cool.
In another pot, add water, fresh ginger, miso paste, salt and pepper. Whisk until miso is dissolved. While whisking constantly, add the polenta and stir until it thickens, about 2-3 minutes. Remove from heat, add vegan butter, stir until dissolved and then cover.
To serve, place some polenta in the bottom of the bowl, top with roasted vegetables and sesame cashews. If desired, top with more sesame seeds and green onions.