Vegan Tofu Veggie Flan

a pastry case made with wholemeal flour, gram flour & buckwheat, and filled with a mixture of sauteed red onions, red peppers, sliced mushrooms, baby plum tomatoes, & broccoli florets encased in a tasty tofu based flan filling. Then cooked in the oven so it's moist & tender.

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Prep Time 40

Cook Time 45

Course Main Course

Cuisine American, British, world

Servings good servings

Equipment

1 20cm flan case straight sided and loose base is preferable.

Ingredients

For the pastry case

100 g wholemeal pastry flour you can just use 200g of wholewheat - and omit the other flours
50 g gram flour
50 g emmer or buckwheat flour
100 g vegan butter/shortening - flora plant based is good or use 75g coconut & 25g rapeseed frozen
½ teasp salt - lo salt is best
3 tbsps cold water or 4 tablespoons of cold vodka
1 tbsp nutritional yeast flakes
50 g vegan cheese, cheddar, blue, shropshire optional - reduce flour by 25g if using

For the veggies in the filling

150 g Red onion a good sized medium one
3 cloves garlic
150 g red pepper
150 g chestnut mushrooms
125 g broccoli steamed for 4 mins
100 g baby plum tomatoes halved
25 g cold pressed olive oil or however much is needed

For the sauce to pour over the veggies

400 g medium firm tofu
35 g gram flour
2 tbsp heaped nutritional yeast flakes 15g
1 fl tbsp corn starch
1 whole onion, umami or veg stock cube
1½ teasp marigold stock powder
1 teasp onion granules or powder
1 teasp turmeric
1 teasp ground black pepper
1 teasp paprika
½ teasp salt - lo salt is best
½ teasp kala namak optional
150 g soya milk sweetened or unsweetened
2 teasps dijon mustard
50 g vegan cheese optional
25 g moderately crushed cashews I used the end of a rolling pin

Instructions

Make a batch of wholemeal pastry and line a 20cm tart tin - instructions to follow.
add the olive oil to the saucepan, and put on a low heat, at the same time put a few inches of water into a steamer pan and heat the water so it's ready for the broccoli.
peel and chop the onions in slivers & add to pan and saute along with the sliced garlic.
Slice the peppers into thin strips and cut in half add to pan....
slice the mushrooms in half, and then into slices and add to the same pan & continue to sautee
cut the broccoli into quite small florets - cut each main floret into at least 4 smaller pieces and put on to steam for 4 to 5 minutes. Very important not to over cook.
Cut the baby plum tomatoes in half. When the onions, peppers and mushrooms are nicely cooked, but not mushy, add the baby plum tomatoes & part cooked broccioli and stir to mix. Then turn the heat off. Turn the oven on at this point & set to 180°C FAN or 190°C convection.
tip all the veggies into the pastry case and shake level them.
In between all this, add all the other ingredients from the sauce section to your blender.
Then process until you have a quite sloppy, liquid that can be poured, but isn't too runny.
Pour the liquid into the flan case......
It should come right to the top, but may need a little gentle shaking to get it to fill all the gaps at the bottom.
Sprinkle the roughly crushed cashews on top - you can add a few chilli flakes if you like too.
Bake for 45 minutes at 180°C (fan) or 190°C if convection oven. Check with a cake probe that it's set in the middle, it shouldn't be runny, but can be sticking to the probe.
When finished it should look like this - slightly browned on top.
Removed from the flan case it will look like this.