Method

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• Boil the soya mince for a few minutes until it softens, then pour it through a strainer and let it drain

• Boil the pasta in a pot of water and some salt, according to directions on package. Strain and stir in some olive oil. Set aside

• In a saucepan sauté the chopped onion and garlic with the oil. Add the tomato paste and sauté for 2-3 minutes. Then, add the grated carrot and sliced mushrooms. Cook until the liquid that has come out starts to evaporate and their volume is reduced. Stir in the soya mince and cook for a few minutes. Then add the wine and let the alcohol evaporate. Next add the soy sauce, cumin, paprika, curry powder, oregano, basil and stock powder. Stir well and add the tomato puree, some water (3/4 cup approximately), cinnamon stick, sugar, salt and pepper and cook under medium heat. When all the liquid is absorbed, remove from heat and stir in the chopped parsley. Set aside

• In a blender add all the béchamel ingredients and blend until smooth. Transfer into a saucepan over medium heat and cook until the sauce thickens, whisking continuously. When bubbles start to form, remove from heat

• Preheat oven to 180°C

• In a lightly oiled baking dish layer the cooked pasta first, then the soya mince sauce, then the béchamel, top with breadcrumbs and bake for about 40 minutes, until brown and bubbling

• Allow to cool for 30-45 minutes before serving