Ingredients
- 2 courgettes
- 1 green pepper
- 1 red pepper
- 1 onion
- 3 tomatoes
- A drop of olive oil
- 1l of unsweetened soy milk
- 100g of corn starch
- 1 tablespoon of turmeric
- 1 clove of garlic, crushed
- 1 tablespoon of herbs de Provence
- 1 handful of sesame seeds
- Salt
- Pepper
Preparation
- Peel the clove of garlic and the onion, then mince them.
- Wash the other vegetables and then cut them into cubes.
- Hot a little bit of oil up in a large, deep frying pan or a very large pot. Add the vegetables, herbs de Provence and turmeric. Add a generous amount of salt, then the pepper.
- Cook for several minutes or until the vegetables no longer retain any water.
- Preheat the oven to 180 °C.
- Dilute the corn starch with some of the soy milk.
- Next heat the rest of the milk in a saucepan. Once this is done add the corn starch mixture from above. Add salt and pepper, to taste.
- Cook for several minutes, constantly stirring. This mixture should thicken quite quickly. Continue stirring for one or two minutes, then remove from heat.
- Next add the vegetables. Stir properly so all of the vegetables get mixed into the batter.
- Grease a pie dish (or a springform pan, as an example). Transfer the batter and vegetables into the dish. Sprinkle with sesame seeds, then cook for around 40 minutes.
- Remove from the oven. The flan should still look somewhat liquid, this is normal. Let cool then place in the fridge for around 3 hours so the flan congeals properly. This stage is important so you get the correct texture for it.
- Serve alongside salad or with rice.
