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Leek and Broccoli Flan [Vegan]

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This dish is all about a show-stopping presentation! Impress your loved ones with this gourmet leek and broccoli flan that tastes as good as it looks!

Leek and Broccoli Flan [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

2

Cook Time

45

Ingredients

  • 1 medium leek
  • 3 1/2-ounces broccoli
  • 1 boiled potato
  • 3/4-ounces chickpea flour
  • 1 handful shelled almonds
  • 1 tablespoon grated wholemeal bread
  • 1/2 tablespoon minced flaxseed
  • 1/2 tablespoon sunflower seeds
  • 4 tablespoons extra virgin olive oil
  • Spoonful of melted cocoa butter (or olive oil)
  • Water: as needed
  • Salt: to taste
  • Pepper: to taste

Preparation

  1. Prepare a batter with chickpea flour, water, salt, pepper and a little extra virgin olive oil (it should not be too thick). Leave it to rest for a few hours.
  2. Blanch the broccoli florets in lightly salted water for two / three minutes (they must be soft but not mushy).
  3. Slice the leek and sauté in a pan with a tablespoon of olive oil and a little salt until it is soft but not mushy.
  4. Crush the boiled potato with a fork.
  5. Drain the broccoli florets, mash them with a fork and add to the sautéed leeks and the potato, add the chickpea batter and mix well.
  6. Switch the almonds to the mixer but don’t overmix.
  7. Add the bread, a dash of olive oil or a spoon of melted cocoa butter at room temperature. Add the seeds and form large crumbs with the tips of your fingers.
  8. Grease two round individual baking dishes, oil them and fill them with the vegetable mixture. Spread over the crumbs and bake for about 23 minutes at 355°F until golden brown on the surface.
  9.  Remove from the oven-proof dish and decorate with the blanched leek leaves as shown in the photo. tying them around the flan and fixing the leaves with strips made from them.

Notes

For a faster version, you can use a small baking dish for two people and serve in slices, like a lasagna.

 If you do not have cocoa butter, olive oil. 

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AUTHOR & RECIPE DETAILS


photo

Homemade pasta, Italian classics, and more. I'm a landscape architect, but now my job is to cook and take food photos for magazines and companies . I'm vegan because I love animals and I want to do the best I possibly can for the environment. My goal is to help everyone get closer to having a vegan kitchen because it's necessary to protect our planet and resources and it is important to consume consciously. My vegan meals are healthy and ethical, but I also have a sweet tooth. To be convinced of how good they are, just try!


 

 

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