Tomato Corn Flan | Vegan Recipes | Healthy lunch ideas
Tomato Corn Flan

Tomato Corn Flan

Tomato Corn Flan is a beautiful vegan lunch. Best served with a crunchy green salad and slices of avocado dressed with a light lemon dressing. As for left overs, the tomato corn flan is an easy work lunch option. Just ensure you keep it in a cool dry container overnight.

INGREDIENTS:

1/2 cup almond milk
10 mil egg replacement powder ( I used Bob’s Red Mills Egg replacer)
1 cup whole meal four
1 teaspoon baking powder
1 teaspoon lemon pepper
1 cup corn kernels (300g can-drain and rinse kernels before use)
1 cup baby spinach-lightly packed (approx. 2 handfuls rinsed, finely sliced)
1/4 cup olive oil
1/4 cup cashew butter
3/4 cup grape tomatoes
1/4 cup pepita seeds

 

METHOD:

  1. Preheat oven to 180 degrees Celsius.
  2. Mix egg replacement powder and almond milk, whisk and place to one side.
  3. Combine dry ingredients flour, baking powder, lemon pepper and mix well.
  4. Add corn kernels.
  5. Add finely chopped spinach.
  6. Combine olive oil and cashew butter into a heavy bottomed pan, gently heat and mix together ( this will take less than a minute, heat should be very low, just enough to warm the oils and mix together).
  7. Remove from heat.
  8. Re whisk egg replacement and almond milk mix, add to other ingredients.
  9. Add warmed oils.
  10. Mix all ingredients.
  11. Spread mixture evenly into a 20cm round flan tin.
  12. Mixture will be easy to move around, but a little firm.
  13. Now press tomatoes into dough to decorate.
  14. Sprinkle with pepita seeds.
  15. Cook at 180 degrees Celsius for 45-50 minutes, till browned on top.
  16. Remove from heat.
  17. Let it cool in the flan pan for 10 minutes.
  18. Remove to cool on a cake rack.
  19. Flan can be served slightly warm or fully cooled.

Serves 4 for lunch.

 

Recipe by Catherine Carr 

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