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
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.
Heat a tablespoon of olive oil in a pot and add the rice flour. Mix for a few seconds and add the almond milk without stopping to stir, so the flour dissolves well. A hand whisker may come in handy here! Continue cooking until it gets to a boil and lower the heat. Cook for another minute and remove from the heat. Optionally season the béchamel.
Sauté the vegetables in olive oil, starting with the pumpkin, followed by the zucchini and once both are tender, finish with the onion and garlic. Take from the heat and add the Provençal herb mix. Optionally season.
Mix the béchamel with the vegetables in a bowl.
Grease the inside of the cake mold with olive oil and cover all sides with breadcrumbs. Set the remaining crumbs aside.
Add the mixture from he bowl to the mold. Cover 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 onion and sauté in olive oil. Cut the mushrooms in quarters and add to the pan. Once they brown, add the minced garlic. Take from the heat and optionally season. Use a mixer to mix the mushrooms together with the toasted walnuts and yeast until you get a smooth paste.