DIRECTIONS

1. Soak the dehydrated soy granules.
2. Cut the pumpkin into slices no thicker than 0.5 cm, removing the rind. Set the mixture aside.
3. Peel the carrot and clean the celery. Cut them into very small pieces for the mirepoix.
4. Slice the onion and crush two cloves of garlic.
5. Pour the Extra-virgin olive oil into a non-stick pan and heat.
6. Place the celery, carrot, onion and garlic in the pan. Sauté the onion until lightly browned.
7. Drain and squeeze the soy granules and add them to the pan.
8. Add in the salt, soy sauce and black pepper.
9. Mix the ingredients with a wooden spoon and let the soybeans toast for about 20 minutes over a medium flame.
10. To make the béchamel, combine the flour and Extra-virgin olive oil in a pan. Mix with a whisk.
11. Pour in the vegetable milk and, over a medium-low flame, continue stirring to prevent lumps from forming and sticking to the bottom.
12. Preheat the oven to 180 °C static.
13. Once ready, add in the dehydrated soy and mix. Remove from heat.
14. In a small baking dish, create a layer of pumpkin slices on the base, interspersed with the béchamel sauce with ragù. Continue until the ingredients are finished.
15. Bake for 30 minutes. Set the oven to grill for the last 5 minutes, placing the pan as high as possible in the oven.
16. Remove from the oven at the end of cooking and serve piping hot.