Wash, peel and finely grate the carrots and the parsley root.
Cut the Wheaty VEGANSLICES into fine strips and mix together with the vegetables in a bowl (with lemon juice).
Mix the soya yoghurt with the maple syrup and ginger until the consistency is nice and creamy. Season with salt and pepper.
Fold in the raw vegetables. To prepare serving, lay the endive salad leaves into small glas bowls, place the raw vegetables on top and sprinkle some almonds on top.