1.
Add the vegetable oil to a skillet, when hot, add the carrots, onions and the bay leaf, stir for 1 or 2 minutes, in medium heat
2.
Add the garlic powder, the soy sauce, the catchup, the curry powder, salt and pepper, and the tonkatsu sauce, stir until combined, add a little bit of the vegetable broth, stir for 2 minutes
3.
Add a little bit more of the veggie broth, stir until combined for 2 minutes more
4.
Add the remainder of the veggie broth, turn off the heat and reserve it.
5.
BECHAMEL SAUCE:
6.
In medium-low heat, add the vegan butter to a pot, when the butter melts, add the flour, stir vigorously for 3 minutes
7.
Slowly combine the plant-based milk and continue whisking until smooth, add the salt, black pepper, and nutmeg. Reserve.
8.
In an oven-safe plate add the steamed rice, then add one fine layer of the TVP stew, then add one layer of the bechamel sauce, add the remainder of the TVP stew and finish with the remainder of the bechamel sauce and add vegan cheddar cheese or vegan parmesan cheese on top.
9.
Place it under the broiler for 5 minutes or leave it in the oven on low heat for 15 to 20 minutes.
