Method
- Start with the pastry; rub the marge into the flour until the mixture resembles fine breadcrumbs
- Add 2 tbsps cold water and mix until a dough is formed. Roll this out and press it into a greased flan dish
- Bake at 200 degrees for 20 minutes (while you make the filling)
- Sauté the finely chopped onion and grated carrot in the melted soya marge until soft
- Add the flour, bouillon, soya milk and cashew nuts and cook for a further 5 minutes before removing from the heat
- Coarsely chop the mushrooms (reserve some slices for decoration) and stir into the cooling carrot-mix
- Remove the flan case from the oven and carefully pack the carrot mixture into it, arranging the reserved mushroom slices on the top
- Return to the 200 degree oven for 20 minutes before serving with salad or cooked vegetables
Cooking Temperature: 200 degrees
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Cooking Time: 50 Minutes
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Serves: 6
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Keeps For: 3 days
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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