Vegan Onion Flan

A rich and substantial savory pie.

Vegan. Hands-on time: 10 mins. Total time: 45 mins.

Contributed by George Delaney (March 2003).

One of the things I missed most when I first became vegan was savory flans. With their crisp pastry crusts and creamy fillings, these tasty pies were among my favorite dishes. But because flan fillings are based on eggs and milk, they were off the menu once I had turned dairy-free.

So I was very pleased to find this delicious recipe for a vegan onion flan. Thanks to the rich tofu filling, it tastes every bit as good as a dairy version, and contains a tiny fraction of the fat.

For the crust, you can either use a 7 oz (200 g) pack of frozen pie dough (shortcrust pastry) which has been defrosted, or a ready-made 9-inch (22 cm) uncooked unsweetened pie shell; either way, check the label to ensure that it contains no animal fats or dairy products. Alternatively, make an equivalent amount of dough using your favorite recipe.



Oven: Pre-heat to 350F (180C)

If you are not using a ready-made shell, roll out the pastry and line an oiled 9-inch (22 cm) pie dish with it. Bake blind for about ten minutes until it starts to crisp.

Sauté the onions in the oil for about five minutes or until soft. Blend the milk, tofu and flour in a food processor or blender. Add the onions and the other ingredients. Mix well.

Pour the mixture into the pastry shell. Bake for 30 minutes.

Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.