Cut the leeks, fennel, cauliflower, and assorted vegetables into medium-sized pieces.

Heat a pot of water to boiling point.

Blanch the vegetables one by one in the boiling water and cook for a few minutes, until they are tender but not too soft.

Arrange the blanched vegetables in a baking dish.

Prepare the bechamel sauce: in a pot, heat the soy milk (pure or diluted with 50% water).

Add the sesame cream and a pinch of salt to the hot soy milk and mix well until creamy.

Grate some nutmeg directly into the pot and mix.

Add some soy sauce or diluted miso in water to give a flavor similar to cooked dairy.

Add ground ginger and mix all the ingredients of the bechamel sauce well.

Pour the bechamel sauce over the baking dish with the vegetables, making sure the vegetables are almost completely covered.

Bake the dish in a preheated oven at 180°C for about 20-25 minutes, until the bechamel sauce is slightly golden on the surface.

Serve the vegetable flan with bechamel sauce hot.