Fennel parmigiana with soy béchamel

Ingredients

For 1 serving

• Fennel300 g
• Soy milk200 ml
• Cornstarch15 g
• Smoked tofu140 g
• Nutritional yeast10 g
• Nutmeg1 pinch
• Extra virgin olive oil8 g
• Brown rice30 g
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: October – April

Method

1. Bring a small pan of water to the boil, salt it and cook the rinsed brown rice for 35 minutes, until tender; drain.
2. Meanwhile heat the oven to 200 °C (conventional). Trim the base and tough outer layers of the fennel, wash and slice it about half a centimetre thick; blanch for 5 minutes in salted water, until just tender, and drain well.
3. For the béchamel heat the oil in a small pan over a low heat, stir in the cornflour, then gradually pour in the cold soya drink, whisking; cook for 4–5 minutes, whisking constantly, until it thickens and coats the spoon. Season with salt, pepper and nutmeg.
4. Dice the smoked tofu. In a baking dish layer fennel, tofu and béchamel, finishing with béchamel.
5. Sprinkle with the nutritional yeast and bake for 20 minutes, until golden on top; serve with the rice.