Italian vegetable sformato
with zucchini, spring onion and pumpkin
With a vegan béchamel as the base, this typical Italian flan is broiled in the oven and served with a tasty mushroom pate and some greens.
tree nut, wheat, gluten
(Mini) cake mould
Mix of Provençal herbs
Mix of green leaves
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
Wash all the vegetables. Peel and finely chop the pumpkin, zucchini, garlic and half a spring onion. Reserve the other half for the pate later.
For the béchamel: heat 1 tablespoon of olive oil in a pot and add the rice flour. Mix it for a few seconds. Add the almond milk and keep stirring it with a whisk so the flour dissolves well. Continue stirring it until it starts to boil. Lower the heat and let it cook for another minute. Remove the pan from the heat and add salt and pepper to taste.
Sauté the vegetables in olive oil, starting with the pumpkin, followed by the zucchini and once both are tender, finish with the onion and half of the garlic. Take from the heat and add the provencal herb mix. Season to taste. Mix the béchamel with the vegetables in a bowl.
Grease the inside of a cake mould (22cm diameter) with olive oil and cover all sides with breadcrumbs. Remove any excess crumbs and set aside. Place the mixture from the bowl in the mould and cover it with the remaining breadcrumbs and a drizzle of olive oil. Bake in the oven for 20 minutes until the breadcrumbs brown. Let it rest for a few minutes before cutting!
For the pate: roughly chop the remaining onion and sauté in olive oil. Cut the mushrooms in quarters and add to the pan. Once they brown, add the remaining garlic. Take from the heat and season to taste. Use a hand blender to blend the mushrooms together with the walnuts and nutritional yeast until you get a smooth paste.