Food Tubers! Welcome once again, it’s your boy Tim The Human AKA The Vegan Prince in
the building. Today I’ve got a great recipe for you, it’s good for dinner parties, big
family occasions, get-togethers, it’s a nut roast flan. It’s got a crunchy texture, layers
of flavour and it looks delicious. This is great as a main meal but you can cut it into
portions and take it with you if you’re on the go. This recipe serves four people. First
things first, the roasting the nuts. We take 50g linseeds, sunflower seeds and pine nuts.
Bang them in a baking tray, toast them in the oven, 5 minutes at 180 degrees.
After 5 minutes your nuts are ready to come out of the oven. Nicely toasted. I’m going to
grab a food processor to prepare the base. Put the nuts in the processor, then we’re
going to add 100g of chest nut puree. 50g of suet and a tablespoon of maple syrup. I
like maple syrup. Now once that’s all in the processor you’re going to mix it up but you’re
going to have to scrape it down because it’s going to stick to the sides as you go. Right
when that’s done you’re going to take it off and put it on some baking parchment. Just
going to put a bit of gluten free flour onto the parchment. Scrape out the dough. Now that’s
ready you’re going to start working this into a base, get lots of flour on your hands and
the rolling pin. Going to roll it out to about 5mm thick and you’re going to keep flouring
the rolling pin so that it doesn’t stick. Now that’s spread out, take your tray to measure
it out and cut it just slightly bigger than the base of the tray so that it fits in there
with a little rim. This is where you want to be really gentle with the pastry, take
off the trimmings. Come on, we can flip this. Ready? Now you can see that’s in there, we’re
going to leave the baking paper on and we’re just going to blind bake it, to take some
of the moisture out. I’m just going to use some lentils to weigh it down. Bang that back
in the oven. 15 minutes at 180 degrees. Now that’s in the oven, were going to saute your
mushrooms. About a tablespoon of rape seed oil, that’s what we’re using here. Bang in
your mushrooms, for this recipe you’re going to use 300g of chestnut mushrooms, 5-6 minutes
on a medium heat, till they’re nice and golden. They’ve reduced down in size, the moisture’s
left, put them back in the bowl so we can use the pan to wilt down the spinach. Another
drizzle of oil, 260g of baby leaf spinach, you can use frozen if you like but fresh is
better. Add a pinch of pepper, let that wilt. Now you’re going to want to get your food
processor back out. We’re creating a new mix. While your spinach is wilting. 100g of tofu,
in it goes. Going to take 1 avocado, I love any recipe with avocado. Half a lemon. And
using a micro-plane just going to add a bit of nutmeg to taste. Now your spinach has wiltered,
add that to the mix and blitz it all together. Now that’s blitzed down, you’re going to take
your base out of the oven, it’s been in there for 15 minutes, let it cool down and we’ll
bring all these things together. For now we’re going to leave the filling in the processor,
taking a quarter of a sweet potato. Back in the pan. We’re going to peel the potato into
the pan on a medium to high heat. Lots of nice really thin slices so the pan’s covered.
Going to fry these for about 4 minutes until they’re crisp. Potatoes are done, going to
take your base, now it’s time to add the layers. Lovely creamy green spinach and tofu avocado.
You can smell the lemon as well. Delicious. What a treat. Once that’s on you want to add
your mushrooms to the top, kind of sprinkle them, spread them out. Then we add the potatoes,
look at that. Then to top it off, sprinkle a few toasted pine nuts. What a delight. Look
at the colours, it’s like a specialty dish but accessible for everyone. Look at the contrast,
got the brown base, the green, the orange on top. Those mushrooms cooked off nicely.
Four delightful portions there. Smells a dream. It’s damn good. There you have it guys, don’t
you just want to try that from home. You can make it for yourself, that’s my nut roast
flan. If you want to check out other vegan recipes click right here and if you want to
check out my channel, all vegan goodness, physical health, lifestyle, all that kind
of thing, well being. Check it out right here. If you like the video give it a like, if you
tried it, comment and let us know. Till next time, it’s all Food Tube love.
the building. Today I’ve got a great recipe for you, it’s good for dinner parties, big
family occasions, get-togethers, it’s a nut roast flan. It’s got a crunchy texture, layers
of flavour and it looks delicious. This is great as a main meal but you can cut it into
portions and take it with you if you’re on the go. This recipe serves four people. First
things first, the roasting the nuts. We take 50g linseeds, sunflower seeds and pine nuts.
Bang them in a baking tray, toast them in the oven, 5 minutes at 180 degrees.
After 5 minutes your nuts are ready to come out of the oven. Nicely toasted. I’m going to
grab a food processor to prepare the base. Put the nuts in the processor, then we’re
going to add 100g of chest nut puree. 50g of suet and a tablespoon of maple syrup. I
like maple syrup. Now once that’s all in the processor you’re going to mix it up but you’re
going to have to scrape it down because it’s going to stick to the sides as you go. Right
when that’s done you’re going to take it off and put it on some baking parchment. Just
going to put a bit of gluten free flour onto the parchment. Scrape out the dough. Now that’s
ready you’re going to start working this into a base, get lots of flour on your hands and
the rolling pin. Going to roll it out to about 5mm thick and you’re going to keep flouring
the rolling pin so that it doesn’t stick. Now that’s spread out, take your tray to measure
it out and cut it just slightly bigger than the base of the tray so that it fits in there
with a little rim. This is where you want to be really gentle with the pastry, take
off the trimmings. Come on, we can flip this. Ready? Now you can see that’s in there, we’re
going to leave the baking paper on and we’re just going to blind bake it, to take some
of the moisture out. I’m just going to use some lentils to weigh it down. Bang that back
in the oven. 15 minutes at 180 degrees. Now that’s in the oven, were going to saute your
mushrooms. About a tablespoon of rape seed oil, that’s what we’re using here. Bang in
your mushrooms, for this recipe you’re going to use 300g of chestnut mushrooms, 5-6 minutes
on a medium heat, till they’re nice and golden. They’ve reduced down in size, the moisture’s
left, put them back in the bowl so we can use the pan to wilt down the spinach. Another
drizzle of oil, 260g of baby leaf spinach, you can use frozen if you like but fresh is
better. Add a pinch of pepper, let that wilt. Now you’re going to want to get your food
processor back out. We’re creating a new mix. While your spinach is wilting. 100g of tofu,
in it goes. Going to take 1 avocado, I love any recipe with avocado. Half a lemon. And
using a micro-plane just going to add a bit of nutmeg to taste. Now your spinach has wiltered,
add that to the mix and blitz it all together. Now that’s blitzed down, you’re going to take
your base out of the oven, it’s been in there for 15 minutes, let it cool down and we’ll
bring all these things together. For now we’re going to leave the filling in the processor,
taking a quarter of a sweet potato. Back in the pan. We’re going to peel the potato into
the pan on a medium to high heat. Lots of nice really thin slices so the pan’s covered.
Going to fry these for about 4 minutes until they’re crisp. Potatoes are done, going to
take your base, now it’s time to add the layers. Lovely creamy green spinach and tofu avocado.
You can smell the lemon as well. Delicious. What a treat. Once that’s on you want to add
your mushrooms to the top, kind of sprinkle them, spread them out. Then we add the potatoes,
look at that. Then to top it off, sprinkle a few toasted pine nuts. What a delight. Look
at the colours, it’s like a specialty dish but accessible for everyone. Look at the contrast,
got the brown base, the green, the orange on top. Those mushrooms cooked off nicely.
Four delightful portions there. Smells a dream. It’s damn good. There you have it guys, don’t
you just want to try that from home. You can make it for yourself, that’s my nut roast
flan. If you want to check out other vegan recipes click right here and if you want to
check out my channel, all vegan goodness, physical health, lifestyle, all that kind
of thing, well being. Check it out right here. If you like the video give it a like, if you
tried it, comment and let us know. Till next time, it’s all Food Tube love.
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