The Scottish Vegan Cookbook by Jackie Jones features a wealth of both healthy and satisfying plant-based recipes using Scottish ingredients and cooking methods. The book is illustrated with beautiful photographs and accompanied by nutritional tips as well as information about Scotland’s culinary history. This week’s recipe is the leek and mushroom flan, perfect for a hearty dinner and a leftover lunch the next day.
Leek and Mushroom Flan from The Scottish Vegan Cookbook
This super savoury flan uses oats and nuts in a crumbly crust rather than pastry (although you could use shortcrust pastry instead if you like). Leeks and mushrooms are a classic combination in Scottish cookery and, together with some fragrant herbs, they impart wonderful flavours to the tofu filling. This dish can be eaten hot for supper or cold for lunch or turned into a dinner party main course.
Prep time: 10 minutes
Cooking time: 15 minutes
Prep time: 10 minutes
INGREDIENTS FOR THE BASE
200g rolled oats
25g cashews, chopped roughly
25g almonds, chopped roughly
25g pumpkin seeds, chopped roughly
5g dried shiitake mushrooms, ground to a powder
½ teaspoon dried oregano or 1½ teaspoons fresh oregano, chopped finely
½ teaspoon vegan stock powder
¼ teaspoon salt and 3–4 twists of freshly ground black pepper
5 tablespoons olive oil or rapeseed oil
Cold water as needed
INGREDIENTS FOR THE FILLING
2 medium leeks, trimmed and sliced into 2cm (or so) rounds (about 250g prepped)
1 tablespoon olive oil or rapeseed oil
1 large onion, peeled and chopped finely
2 large cloves of garlic, peeled and crushed
100g chestnut mushrooms or button mushrooms, chopped roughly
2 teaspoons English mustard
75ml vegan vermouth or vegan stock
250g medium firm tofu, drained
A small bunch of parsley, chopped finely
2 teaspoons dried thyme, or 6 teaspoons fresh thyme, leaves picked and chopped finely
1 teaspoon za’atar (optional, but adds a taste kick)
1 teaspoon freshly squeezed lemon juice
1 tablespoon nutritional yeast flakes
Salt and freshly ground black pepper
75ml soya cream or other vegan cream
Preheat the oven to 180°C. Line a 22cm fluted tart case with baking parchment.
To make the base, place all of the ingredients in a food processor, except the oil and cold water, and pulse half a dozen times. Add the oil and pulse until the mixture resembles coarse breadcrumbs. Add 1–2 tablespoons of water and pulse again.
Scoop the mixture, which will be fairly loose at this point, into the tart case and with the back of a spoon press down firmly and evenly into the base and up the sides a little.
Partially bake in the preheated oven for 15 minutes, then remove and set aside.
While the base is baking, start on the filling. First, steam the leeks for 5 minutes in a steamer. Set aside.
In a medium frying pan, heat the oil on medium heat, add the onion and sweat until softened. Add a splash of hot water if the onions start to stick. Add the garlic and cook for a minute, stirring. Then add the mushrooms and cook for 3–4 minutes. Stir in the steamed leeks and the mustard. Add the vermouth or stock and simmer until the liquid has evaporated (about 3 minutes). Remove from the heat and set aside.
In a large mixing bowl, mash the tofu with a fork. Add the parsley, thyme, za’atar (if using), the lemon juice and yeast flakes, stir well, and then season to taste.
Combine the leek and mushroom mixture with the tofu. Stir in the soya cream and adjust the seasoning. Spoon the filling into the pre-baked flan base, even it out and bake in the oven for 30 minutes or until browned and crisped on top.
This dish can be eaten cold for lunch with a green salad, pea shoots and kale sprinkles, or turned into a dinner party main course served with darkgreen leafy vegetables and fresh bread.