This is a great vegan recipe that produces a fantastic egg-like base. Add any vegetables to put your own spin on this delicious recipe.
Serves: 6
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Servings
Prep time
Cook time
Recipe
Ingredients
- Pastry
- ½ cup whole almonds
- 1 cup rolled oats
- 1 cup wholewheat flour
-
- Filling
- 500g firm tofu
- ½ cup soymilk
- ½ tsp ground nutmeg
- Zest ½ lemon
- 1 tbsp maple syrup
- 1 onion, finely diced
- 2 garlic cloves, minced
- 10 mushrooms, finely sliced
- 1 zucchini, grated
- 1 carrot, grated
- 2 handfuls spinach, shredded
- 1 tbsp tamari
- 1 tsp dried oregano
- ½ cup wholewheat flour
Method
- Preheat oven to 190°C.
- Place almonds, rolled oats, wholewheat flour and ½ tsp salt in food processor or blender. Pulse to flour-like consistency then place in large bowl. Add ½ cup water and mix with hands until mixture forms moist but firm dough (keep adding a little water if necessary).
- Push dough with fingers evenly over base and sides of 25cm loose-bottom flan tin. Starting from centre of tin, press dough evenly into tin, working outward and up sides. Poke a few fork holes so air can escape. Bake for 10 mins or until lightly golden and firm to touch. Set aside to cool.
- Place tofu, soymilk, nutmeg, lemon zest and maple syrup in food processor and blend to consistency that resembles ricotta cheese, then place in large bowl.
- Increase oven temperature to 200°C.
- Heat frying pan on a high heat. Sauté the onion and garlic in ¼ cup water. Cook until onion is soft and translucent and water has evaporated. Add mushroom and sauté until soft. Add zucchini, carrot, spinach and tamari and sauté for a couple of mins until all vegetables are soft and liquid has reduced.
- Place cooked vegetables in bowl with tofu mix. Add oregano, flour and salt and pepper to taste, then mix well.
- Place tofu and vegetable mixture in cooked flan crust. Smooth top with spatula. Bake for 30 mins or until top is firm and dry to touch.
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