Mediterranean vegetable mix flan


  • 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


  • 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.

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