vegan savoury tart sweet potato white beans recipe

Vegan Sweet Potato, Spinach and Tomato Baked Flan

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Author: Joanne
Print

Ingredients

Filling

  • 800 g sweet potato peeled, diced
  • 1 onion diced
  • 1 handful spinach
  • 1 tin cannellini beans rinsed and drained
  • 1 tsp parsley
  • 1 tsp thyme
  • 1 tsp chives
  • 1 tsp tarragon
  • 1 tsp dried garlic granules
  • 1 pinch sea salt and pepper
  • 200 g baby tomatoes washed, halved

Base

  • 1 cup almonds
  • 1 cup oats
  • 1 cup walnuts
  • 1 tsp arrowroot powder
  • 2 tbsp ground flax seeds
  • 1 tbsp dried herbs
  • 2 tbsp olive oil
  • 1/2 cup water

Instructions

Filling

  1. Steam the sweet potatoes until soft enough to mash (15 mins)

  2. Fry the onion in a frying pan with a dash of oil until soft.

Base

  1. Place the almonds, oats, walnuts, arrowroot powder, ground flax and dried herbs into a food processor and blitz until you have a grain like consistency.

  2. Transfer the ingredients to a bowl, add the oil and water and combine until you reach a sticky, crumb consistency.

  3. Transfer the mixture to a 23 inch flan tin and press down evenly using the back of a spoon until you create the flan base.

Filling Cont...

  1. Transfer the steamed sweet potatoes to a bowl, and mash until smooth. Stir in the onions, beans, spinach and all the herbs and seasoning.

  2. Spoon the mixture onto tart base, smooth over using the back of a spoon.

  3. Press the tomato halves over the top of the filling.
  4. Bake in the oven at 180 degrees C for 30 minutes until cooked through.

  5. Serve warm with salad or keep in the fridge for 2-3 days in a suitable container.

Please share!
error: