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Vegetable Flan

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  • Prep 60 min
  • Total 2 hr 0 min
  • Ingredients 10
  • Servings 4
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I’m definitely one of those people that believes that you don’t have to sacrifice taste or nutrition in order to eat healthy or delicious foods, regardless of your background. All that matters is capturing the essence of the dish. There will always be ways to substitute meat for other proteins, like vegetables that add texture. What Latino doesn’t love flan? And what if we add legumes? This is a spectacular recipe is perfect for any season. Serve as an appetizer or side dish, or ever as a main course with a fresh seasonal side salad.
by Fernanda Beccaglia
Updated Sep 28, 2015
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Ingredients

  • 1 cup bread crumbs (fresh if possible)
  • 1/2 cup milk
  • 3 tablespoons tomato sauce
  • 1 cup low-sodium vegetable broth
  • 2 tablespoons butter, melted
  • 1 tablespoon fresh parsley or cilantro, minced
  • Sea salt and black pepper, to taste
  • 2 cups mixed vegetables of your choice: peas, corn, peas, carrots, cauliflower, broccoli, green beans, bell peppers, mushrooms, green onions, all in pieces and cooked either sautéed or steamed (* for an optional spicy touch, add a jalapeno pepper)
  • 3 eggs, beaten
  • 1/2 tablespoon butter

Directions

  • 1
    Preheat the oven to 350°F.
  • 2
    Combine bread crumbs, milk, tomato sauce, broth, butter, parsley or cilantro, and salt/pepper to taste.
  • 3
    Add veggies. Mix to combine. Add eggs. Mix well and place in the baking mold (smeared with butter).
  • 4
    Place the mold on a platter half filled with water to cook bain Marie for 1 hour or until your able to poke with a knife and have it come out clean.

Expert Tips

  • tip 1
    Steam the vegetables to obtain a bolder taste.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I’m definitely one of those people that believes that you don’t have to sacrifice taste or nutrition in order to eat healthy or delicious foods, regardless of your background. All that matters is capturing the essence of the dish. There will always be ways to substitute meat for other proteins, like vegetables that add texture. What Latino doesn’t love flan? And what if we add legumes? This is a spectacular recipe is perfect for any season. Serve as an appetizer or side dish, or ever as a main course with a fresh seasonal side salad.
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