All-Day Breakfast Flan

  
Submitted by Ceri Sheppard 

Flan Case 
You will need 1 x 20cm baked pastry case:100g plain flour, pinch salt, 50g vegan margarine, 1-2 tbsp olive oil, a little cold water to bind will make enough pastry for one flan case. 


Custard 
(The runny bit of the innards!) 

Ingredients 
1 onion, sliced 
1 clove garlic, chopped roughly 
2tsp olive oil 
½ x 349g block firm silken tofu (i.e. approximately 175g) 
3 dsp nutritional yeast flakes (‘Engevita’ – from Sunshine in Stroud) 
1/3 pack cheddar style Cheezly, roughly chopped 
2 tsp soy sauce 
Tiny bit of yeast extract (I think that Vitam-R is much nicer than marmite for this) 
2 tsp vegan Worcester sauce (‘Life and Health’ do one which you can buy in Sunshine) to the custard. 


Directions 
Toss the onion and garlic in the oil and cook in a hot oven until they are soft (approximately 15 mins, but ovens vary) 
Put the onion and garlic with all the other ingredients into a food processor and blend until smooth. 


Remaining Ingredients 
2 vegan sausages of your choice, sliced 
2 tsp olive oil, plus a little extra if needed 
2 ‘rashers’ of vegan bacon 
8 small button mushrooms, wiped 
8 cherry tomatoes 


Directions 
Heat the oven to 180 c / 350 F / Gas 4. 
Heat the oil in a frying pan and cook the ‘rashers’ as directed on the packet. 
Cut into pieces and set aside. 
Add a little more oil to the frying pan if necessary and fry the mushrooms until they are cooked. 
Put the sausages, ‘rashers’ and mushrooms into the flan and pour over the ‘custard’. 
Arrange the cherry tomatoes artistically on top! 
Bake in the oven for about 20-25 mins until heated through and the ‘custard’ is set.