Best Chickpea Mushroom Flan Recipes

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VEGAN FLAN



Vegan Flan image

Flan, silky creamy delicious vegan flan. This custard-like creation is one of the most recognized desserts in all of Latin America and my absolute favorite!!

Provided by Dora S.

Categories     Dessert

Number Of Ingredients 7

¾ cup Granulated sugar
1 can Full fat coconut milk
1 cup Oat milk
1 tsp. Chickpea flour
1/3 cup Sugar
1 tsp. Vanilla
1 1/4 tsp Agar agar powder ((see note))

Steps:

  • Get ramekins ready to go.
  • Pour sugar into a medium sauce pot and set to medium-low heat. Let the sugar dissolve, gently swirling the pot but not stirring, until mixture turns a deep golden color, 8 to 9 minutes.
  • Immediately remove pot from heat and pour caramel into ramekins. Gently lift and tilt ramekins to coat the inside with caramel. Set aside.
  • Combine coconut milk and agar agar in a medium sauce pot.
  • In the blender combine the oatmilk, sugar, chickpea flour, and vanilla. Process until smooth. Pour this mixture into the pot with the coconut milk.
  • Bring mixture to a simmer for 5 minutes, then remove from the heat. Let cool slightly, then pour into ramekins.
  • Place ramekins in the fridge for 4 hours to let the flan set.
  • To serve, place bottom of ramekin in a container with hot water for 1 -2 minutes, in order to release the flan.
  • Use a small knife or offset spatula to carefully loosen the edges of the flan. Turn flan over onto a plate, shake gently to release flan and remove ramekin.

Nutrition Facts : ServingSize 1 flan, Calories 292 kcal, Carbohydrate 42 g, Protein 2 g, Fat 14 g, SaturatedFat 12 g, Sodium 28 mg, Fiber 1 g, Sugar 39 g

MUSHROOM CHICKPEA HAZELNUT TART



Mushroom Chickpea Hazelnut Tart image

Savory pies and tarts are go-to dishes at Thanksgiving. They can be made well in advance and they make a great main course for guests who are not eating turkey. We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series. We liked that it was easy (she suggests a pre-made crust) and the hazelnuts make it a great option for the winter holidays as well. "These flavors are rustic, filling, cozy and festive," Ms. Patalsky wrote. "I adore pot pies and tarts for main dish entrees. You can easily slice them like pies and serve to guests in an elegant way."

Provided by Tara Parker-Pope

Categories     main course

Time 1h5m

Yield 8 slices

Number Of Ingredients 19

1 premade vegan pie crust
1 tablespoon extra virgin olive oil
3 cups mixed mushrooms, chopped
1/2 cup white onion, chopped
3 leaves fresh sage, finely chopped
1/4 teaspoon fresh rosemary, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup nutritional yeast
1/2 cup fresh flat-leaf parsley, finely chopped
2/3 cup hazelnuts, raw
16 oz canned chickpeas, drained and rinsed
1/4 cup fresh orange juice
1/4 teaspoon orange zest
2/3 cup vegetable broth
2 medjool dates, pitted and diced
1 cup kale, finely chopped, loosely packed
1/3 cup fine corn meal
1/2 cup red bell pepper, diced

Steps:

  • Preheat oven to 425 degrees Fahrenheit. Partially cook pie crust in 9-inch pie dish for 10 minutes, until lightly golden brown around edges.
  • Heat olive oil in a large skillet over medium-high heat. Add the mushrooms, onion, sage and rosemary. Cook, stirring often, until the mushrooms have cooked down considerably and begin to brown. Transfer to a bowl and season with salt and pepper. Fold in the nutritional yeast and parsley.
  • Toast the hazelnuts in a dry skillet over medium heat for 2 minutes, stirring frequently. Transfer directly into a food processor and pulse until coarsely chopped. Transfer to bowl with mushroom mixture. Add the chickpeas to the food processor and pulse until coarsely chopped and add to the mushroom mixture. Add the orange juice, orange zest, vegetable broth, dates, kale and corn meal to the bowl and fold everything together until thoroughly combined.
  • Transfer mixture to the prepared pie crust and smooth into an even layer. Sprinkle the red pepper over the tart and drizzle with olive oil. Bake for 25 minutes, until vegetables are slightly soft. Allow to cool slightly before serving.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 18 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 322 milligrams, Sugar 10 grams

CHICKPEAS WITH MUSHROOMS



Chickpeas with Mushrooms image

I use cremini mushrooms here since they are very firm, but ordinary white mushrooms will do as well. You may add finely chopped fresh green chilies (1-2 teaspoons) toward the end of the cooking, as many Indians do, if you want the dish to be hotter. This may be served at a meal but also makes a wonderful snack as a "wrap" if rolled inside any flatbread. Thinly sliced onions, cilantro, and chopped tomatoes may be rolled inside too. Any chutney from this book or good-quality store-bought salsa could be used instead of the onion-cilantro-tomato mixture.

Yield serves 4

Number Of Ingredients 14

1/4 cup olive or canola oil
1/2 teaspoon whole cumin seeds
One 2-inch cinnamon stick
1/2 medium red onion, finely chopped
2 teaspoons finely grated peeled fresh ginger
1 large clove garlic, crushed to a pulp
10 medium-sized mushrooms (about 1/2 pound total), cut lengthways into 1/4-inch-thick slices
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 medium tomato, chopped
2 1/2 cups cooked, drained chickpeas from a can, preferably organic (save liquid)-a 25-ounce can is about right
3/4-1 teaspoon salt, or to taste

Steps:

  • Pour the oil into a wide pan and set over medium-high heat. When hot, put in the cumin seeds and cinnamon. Let the spices sizzle for a few seconds. Then add the onions. Stir and fry until the edges of the onions brown a bit. Add the ginger and garlic and stir once or twice. Add the mushrooms. Stir until they are wilted. Add the coriander, cumin, turmeric, and cayenne. Stir a few times. Add the tomato and 1/2 cup of either the chickpea liquid from an organic can or water. Cover, turn heat to low, and cook 10 minutes.
  • Add the drained chickpeas, salt, and 1 cup of the organic chickpea liquid or water or a mixture of the two. Bring to a simmer. Cover, turn heat to low, and cook gently for 15-20 minutes, stirring now and then.

CHICKPEA & MUSHROOM FLAN



Chickpea & Mushroom Flan image

I'm not sure where this recipe came from, but it makes a delicious luncheon dish or light evening meal. Serve with a crisp green salad.

Provided by Kiwi Kathy

Categories     Savory Pies

Time 1h10m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 15

4 ounces flour, plain
1/4 teaspoon salt
2 ounces butter
1 1/2 tablespoons water
2 tablespoons olive oil
1/2 ounce butter
1 onion, sliced
1 garlic clove, large and crushed
4 ounces button mushrooms, sliced
4 ounces chickpeas, soaked and cooked
1 tablespoon parsley, chopped
salt and pepper, to taste
1 egg
5 fluid ounces milk
3 ounces cheese, grated

Steps:

  • Make pastry by sifting flour and rubbing in the first measure of butter.
  • Add the water and knead until smooth. Roll out and line an 8" flan dish. Prick base and bake at 200 degrees C for 15 minutes.
  • Make filling by melting the second measure of butter and the oil and frying the onion and garlic for about 10 minutes until soft but not browned. Add the mushrooms and cook for a further 3 - 4 minutes. Stir in the chick peas, parsley, salt and pepper.
  • Put into hot flan case.
  • Beat together the egg and milk and pour into flan case.
  • Scatter cheese over the top and bake 40 - 50 minutes until set and golden brown.

Nutrition Facts : Calories 304.3, Fat 19.8, SaturatedFat 9.8, Cholesterol 73.3, Sodium 385, Carbohydrate 23.9, Fiber 1.8, Sugar 1.2, Protein 8.5

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