Preheat oven to 200°C (400°F) and line a large baking sheet with parchment paper.

Toss asparagus, baby carrots, and radishes with 2 tablespoons olive oil, half the thyme, salt, and pepper. Spread on the baking sheet in a single layer.

Roast vegetables for 20 minutes, then add sugar snap peas and roast for an additional 10 minutes until vegetables are tender and lightly caramelized.

Meanwhile, gently brush lion's mane steaks to remove any debris. Slice into thick steaks approximately 2cm thick.

In a small bowl, whisk together soy sauce, maple syrup, balsamic vinegar, and smoked paprika.

Heat remaining 2 tablespoons olive oil in a large cast iron or non-stick skillet over medium-high heat.

Place lion's mane steaks in the hot pan and sear for 4-5 minutes per side until deeply golden brown and caramelized.

Brush the soy sauce mixture over the steaks during the last minute of cooking on each side.

In a small saucepan, melt vegan butter over low heat. Add minced garlic, remaining thyme, rosemary, lemon zest, and a pinch of salt. Cook for 2 minutes until fragrant.

To serve, divide roasted spring vegetables among four plates. Place a seared lion's mane steak on each plate.

Drizzle herb butter over the steaks and vegetables. Squeeze fresh lemon juice over the top and garnish with chopped parsley.

Serve immediately while hot.