Carrot and Mushroom Flan

Ingredients
For the Filling:

  • 20g Plain flour
  • 10g Soya marge
  • 50ml Unsweetened soya milk
  • 10g Veg Bouillon 
  • 1 Onion
  • 2 Carrots
  • 200g Mushrooms
  • 50g Cashew nuts

For the Pastry:
  • 140g Plain flour
  • 70g Soya Marge

Method

  1. Start with the pastry; rub the marge into the flour until the mixture resembles fine breadcrumbs
  2. Add 2 tbsps cold water and mix until a dough is formed. Roll this out and press it into a greased flan dish
  3. Bake at 200 degrees for 20 minutes (while you make the filling)
  4. Sauté the finely chopped onion and grated carrot in the melted soya marge until soft
  5. Add the flour, bouillon, soya milk and cashew nuts and cook for a further 5 minutes before removing from the heat
  6. Coarsely chop the mushrooms (reserve some slices for decoration) and stir into the cooling carrot-mix
  7. Remove the flan case from the oven and carefully pack the carrot mixture into it, arranging the reserved mushroom slices on the top
  8. Return to the 200 degree oven for 20 minutes before serving with salad or cooked vegetables

Cooking Temperature: 200 degrees

Cooking Time: 50 Minutes

Serves: 6

Keeps For: 3 days

Tips and Comments

  • The filling is deliberately quite loose; if you prefer a more compact filling, try roughly blending the carrot mix before filling the case
  • See Not-Dairy for info on soya marge and milk