| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Grains |
Vegan |
Sainsbury’s, Sainsbury12 |
4 |
servings |
INGREDIENTS
| 250 |
g |
Shortcrust pastry; (8oz) |
| 3 |
tb |
Cornflour |
| 600 |
ml |
Soya milk; (1 pint) |
|
|
Salt and freshly ground black pepper |
| 175 |
g |
Frozen mixed vegetables; (6oz) |
| 125 |
g |
Ground cashew nuts; (4oz) |
INSTRUCTIONS
Preheat the oven to 190 C, 375 F, Gas Mark 5.
On a lightly floured surface, roll out the pastry and use to line a 20cm (8
inch) flan ring. Bake blind in the preheated oven for 10-15 minutes.
Meanwhile, in a bowl, blend the cornflour and a little of the milk to a
smooth paste. Heat the remaining milk in a saucepan until it reaches
boiling point, then pour it into the cornflour mixture, stirring well.
Return the mixture to the saucepan, bring to the boil, then reduce the heat
and continue to cook until thick and smooth, stirring continuously. Add
seasoning to taste.
Stir in the mixed vegetables and 50g (2oz) ground cashew nuts. Spoon into
the cooked flan case and sprinkle over the remaining cashew nuts.
Return the flan to the oven and cook for a further 15-20 minutes, until the
topping is golden brown.
Converted by MC_Buster.
NOTES : A quick and easy filling vegan supper.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Exercise daily — walk with the Lord.”