gVegan flans (or quiches if you prefer that term) are often made with silken tofu, which produces a beautifully airy savoury custard. If you roll the pastry thinly, you’ll be able to have enough flans for dinner one day and lunch/dinner the next. It makes it easier to achieve this if you put the pastry in the cases in whichever way they fall for the tomato flans; that way, you don’t need to use a lot to fill in all the contours. This filling will be enough for both days – easily – and if you serve your flans with different salads it won’t feel like repetition.
1x 500g packet puff pastry
3 cloves garlic, finely chopped
1 onion, finely chopped
1 tsp Dijon mustard
100g Smoked Cheese Alternative (half of a 2oog packet), grated
300g silken tofu
About 100g fine, new asparagus
16 cherry tomatoes on the vine
- Preheat the oven to 200C/390F/Gas Mark 6.
- Cut the pastry down the middle. Roll out half to fit a flan case and other half to fit another flan case or four individual cases – in which case you would obviously have to cut that half into four pieces and shape them into balls before rolling; roll from the middle of the circle, (at regular intervals along the perimeter) to the outside in one direction. You need to do some calculation here; I used a 35 x 12 cm fluted tin for the asparagus flan and 4 round silicone cases with 12cm widths. If my maths is right, that makes a total area of 533.04 cm, so you can use which pie plates/cases/dishes you have to hand for your two meals by roughly working out the total area of them.
- Once your containers are lined, put greaseproof paper on the pastry, top with baking beans (or pulses or washed stones) as weights and bake for 10 minutes to seal the bottom. Remove from the oven and allow to cool a little before removing the paper and weights.
- Water fry the onions until translucent.
- Add the garlic and fry for a further 2 minutes.
- Blend together the tofu, mustard and grated cheese, then mix in the onions and garlic.
- In one flan case, arrange the asparagus spears as you like them.
- In the other case(s) arrange the tomatoes.
- Spoon the filling in equal proportions in each flan case.
- Bake the flans for 15-20 minutes until lightly browned.
- For tomorrow’s tomato flan, reheat in the oven for ten minutes at the same temperature.
Four Monochrome Salads and Minestrone Salad with Lemon Dressing
This dressing will be enough for all five salads if you want them to glisten rather than be drenched; obviously you will have to keep some back for the minestrone salad for the following day for the tomato flans. If you make the purple salad first, the aubergine will benefit from some marinading while you make the others to go with the asparagus flan. Before you start the salads, pop the water on to boil for the green beans.
Whisk together the zest and juice of a lemon with one 1 tsp Dijon mustard, and 4 tbs olive oil.
Chop and fry a small aubergine in 1 tbs oil until tender; combine with a drained can of kidney beans and 50g of chopped red cabbage. Dress immediately and allow to marinate.
Combine one sliced Granny Smith apple with one punnet of mustard&cress and 200g cooked, sliced green beans. Toss immediately in the dressing to stop the apples turning brown.
Thaw 2tbs frozen sweetcorn; mix with a pack of baby corn, chopped, and a deseeded and chopped yellow pepper. Dress immediately.
Grate 2 medium carrots, then mix with some chilli nuts and a chopped orange pepper. Dress just before serving to keep the nuts crispy and crunchy – add some from the packet until you have the look and feel you’re after; it’s a matter of taste.
Mix together 100g (raw weight) of cooked pasta stars (instructions will be on the packet) with 2 chopped medium carrots and 3 stalks of celery. Dress the salad as soon as you have drained the pasta.
If you buy the lemon, aubergine, frozen sweetcorn, baby corn, organic carrots, chilli nuts, celery, asparagus and vine tomatoes at Aldi, and the rest at Tesco, you can produce these two meals, complete with salads, for £17.31 for four people. (This is assuming you have oil in the cupboard).