Ingredients
2 tbsp olive oil
1 large onion (chopped)
1 Bay leaf
3 to 4 garlic cloves
5 medium-sized carrots (grated)
2 to 3 tbsp seaweed flakes
8 palm hearts (shredded)
150 ml plant based milk
250g bread
3 tbsp parsley (chopped)
1 tsp white pepper
1 tsp black pepper
1 tsp nutmeg
2 tsp sea salt
100g vegan cheese
1 tsp chopped parsley to garnish (optional)
Béchamel sauce:
200g all purpose flour
200g vegan butter
750ml plant based milk
2 tsp nutmeg
1 tsp sea sal
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