Place all the vegetables on a lined baking tray and drizzle with olive oil.
Bake for 10 minutes in a preheated oven at 200°C. Alternatively you can always fry your vegetables instead for 5-7 minutes on each side. Set aside.
In a medium pan heat olive oil and sauté the onions for 7 minutes until translucent. Add garlic for a further 2 minutes. Stir in tomato paste and mushrooms. Sauté for 5 minutes, breaking up the mushrooms with a wooden spoon. Continue until the mushrooms have let out their water.
Add wine and let the alcohol evaporate. Add tomatoes, cinnamon, bay leaves, oregano and parsley. Simmer on low heat for 10-20 minutes until nice and thick.
In a small pot heat VIOBLOCK. When it melts add flour and whisk until golden. Slowly add oat milk and continue to whisk. Season well, add nutmeg and when there are no clumps in the mixture add 100g Violife Original grated and whisk until melted. Remove from heat and set aside.
In an oval or rectangular baking dish, spoon a third of the mushroom mince into the dish and spread out evenly. Lay half of the vegetables on top. Then top with the rest of the mince and the remaining vegetables. Top with vegan bechamel sauce and sprinkle with the remaining Violife Original grated.
Bake for 50 minutes in a preheated oven at 180°C. Allow to cool a little before serving.