Roasted Red Pepper & Spinach Vegan Flan Recipe

I was given this recipe by client when I had my beauty salon.  I’m not sure where she got it from. It’s few simple ingredients combined make a delicious healthy flan.

Despite it being vegan, it’s so tasty and gets a thumbs up from even the biggest of meat eaters (if my boyfriend’s dad says it’s nice then, it’s a winner!!!)

And if you want to go gluten free, use gluten free oats and soy sauce.

What You Will Need:
Baking/Roasting Tray
Food Processor – not necessary but the best option
12 Inch Flan Tin Tin, lightly oiled – I like Extra Virgin Olive Oil

Ingredients:
Pastry – Dry Ingredients
250g Gluten Free Plain Flour – I use Dove’s
100g Oats
25g Ground Almonds
25g Sesame Seeds
1 tsp Dried Thyme

Pastry – Wet Ingredients
1 tsp Soy Sauce
2 ½ tbsp Olive Oil

Vegetable Fllling
1 Red Onion – peeled and chopped
3 Red Peppers – deseeded and thinly sliced

Sauce Filling – Dry Ingredients
200g Cashew Nuts (or any nut or mixed nuts)
250g Spinach
½ tsp Black Pepper
½ tsp Paprika
¼ Nutmeg (freshly ground if you can)

Sauce Filling – Wet Ingredients
340ml Soya Milk (or milk alternative)
20ml Olive Oil
3 tsp Cider Vinegar

  1. Heat oven to 190* degrees
  2. Roast onions and peppers in a drizzle of olive oil for 30 minutes on a baking tray
  3. Combine dry pastry ingredients, ideally in a food processor, until fine
  4. Add wet pastry ingredients and a few drops of water to form a soft pastry mix. Place to the side.
  5. Grind the nuts and spinach, until course.  It’s better to leave the nuts and spinach roughly chopped for texture
  6. Add wet sauce ingredients to mixture
  7. Roll pastry on a floured surface and lay out on a greased 12 inch flan tin, gently pressing into the edges. Remove any excess pastry with a sharp knife. Use excess to decorate the flan at the end or make another mini flan (see picture below – steal a little extra sauce and veg)
  8. Add roasted onion and peppers then pour over sauce filing.
  9. Bake for 25 minutes

mini flanServe with a crunchy walnut coleslaw or fresh salad.

I find a few minutes rest, out of the oven after cooking, allows any excess moisture to evaporate, making the flan set better and therefore making it easier to cut without it collapsing.

To get the flan out of the tin, place a bowl upside down on your work surface and place the flan tin on it.  The base will separate from the edge.  This makes it easier to slide onto a plate without performing a circus act.

It tastes great hot and cold.

Happy Flanning x

 

P.S. For those kitchen geeks out there, here’s what kitchen equipment I use:

Magimix CS 5200 XL PREMIUM to grind the nuts and spinach, and combine the sauce ingredients.
It has a 5 year guarantee on parts and a 35 year guarantee on the motor!

Le Cresset 20cm Chef’s Knife
This knife is incredibly sharp – It’s the only kitchen knife I own.

Top Gourmet Cutting Board
Made of an environmentally friendly natural wood fibre composite laminate that doesn’t blunt my knife and is temperature resistant to 350* degrees.

Le Cresset Baking Tray for roasting onion and peppers
Non-Stick and comes with a lifetime guarantee!

Le Cresset 12 Inch Flan Tin
Non-Stick and comes with a lifetime guarantee!