92 | VEGETABLES FILLING 1Tbs oil 1 cup onion, chopped 3 cloves garlic, crushed 1 packet of Wondermeat mince, defrosted see* NOTE 1 cup diced Polpa tomatoes ¼ tsp each salt and black pepper. plus more to taste 1 tsp dried oregano (or 2 tsp fresh) Good grate of nutmeg Start by soaking cashews overnight or in very hot water for 40 minutes. ROAST GARLIC Heat oven to 200°C Slice off the very top of the head of garlic and set on a piece of foil. Drizzle the top with oil and wrap to cover. Then roast in oven for about 50 minutes, or until the cloves are tender, fragrant, and light golden brown. ZUCCHINI Salt slices on both sides and place over a colander. Set aside for 30 minutes to draw out moisture. After 30 minutes, rinse and press between paper towels to pat dry. Transfer to large baking sheet together with sliced potatoes on silicon baking mat or baking parchment paper and brush both sides of vegetables with olive oil. Then bake at 200°C for 15-20 minutes or until slightly golden brown. BECHAMEL SAUCE Drain soaked cashews and add to a small blender along with roasted garlic (cool slightly then squeeze up from the bottom to the top to remove cloves), olive oil, nutritional yeast, salt, water, nutmeg and vegan cooking cream, if using. Blend on high until creamy and smooth. Taste and adjust seasonings as needed, adding more salt to taste or nutritional yeast for cheesiness. Set aside. FILLING Heat a large skillet over medium heat. Once hot, add oil and onions and sauté until golden brown and slightly caramelized, about 5 minutes. Stir occasionally. Add the garlic cloves and sauté for 3-4 minutes more, stirring occasionally. Reduce heat as needed if browning too quickly. Add Wondermeat and break it up with a sturdy fork. Add crushed tomatoes. Season with salt and pepper, oregano, and nutmeg (optional). Simmer for 15 minutes, uncovered. Taste and adjust seasonings as needed, adding more oregano for herbal notes, nutmeg for nuttiness, or salt or pepper to taste.
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