Broccoli Clafoutis


The clafoutis is a cake, made mostly of eggs. I used to be a vegetarian and I recall its taste, but I must say that I like more this veganized version of mine! Soft soft, not only in the inside but in outside as well, its surface, even if golden, still remains very tender (thatis its peculiarity). It was born as a cake, but there were also salty versions, like thism but … special, as it’s vegan!

(serves 4)
50 gr chickpea flour
2 tablespoons of semolina (or flour)
4 heaped tablespoons of soy yogurt
1 tablespoon of cornstarch
1 heaped tablespoon of soy cream
1 tablespoon of nutritional yeast flakes
1/2 teaspoon of mustard
6-7 tablespoons of soy milk
2 medium potatoes
4-5 broccoli florets
1/2 red onion
2 teaspoons of yeast**
1 pinch of ginger
1 pinch of turmeric
a little margarine
** The unflavored baking powder for cakes is fine, as well as cream of tartar, or two pinches of baking soda with a teaspoon of apple vinegar. (I put it to replace the egg whites whisked until stiff, called in the original recipe)

In a bowl, mix together chickpea flour, semolina, corn starch, yeast flakes, salt, pepper, turmeric and ginger.
Add yogurt and mustard to this mix and stir. Set aside.
In the meantime, put the whole peeled potatoes, broccoli and onion cut into slices in the basket for steam cooking. Add salt and cook. Once the vegetables are done, put broccoli and onion aside, and pureé the potatoes with the potato masher.
Gather the mashed potatoes and add them to the mixture made earlier, together with cream and soy milk.
Mix thoroughly, and once everything is well mixed, add two teaspoons of yeast. You will need to get a soft and fluffy mixture.
Spread margarine and flour on a baking sheet for 4 servings, pour the mixture in and arrange the broccoli florets and onion slices on the surface. Bake at 180°C … you will notice that the vegetables on the surface will partially sink, as the mixture will leaven a bit. Then, when the surface becomes golden, you can remove the clafoutis from the oven … it will be ready!

It’s really soft and delicious!

Chef: Concita from VeganBlog

  1. EleonoraNW3 9 October 2010 at 19:15

    Never heard about clafoutis, but seems really good.And the good thing is that it’s also gluten free if you replace the semolina or flour with, for instance, millet or quinoa flour. Good!

  2. Cassandra78 9 October 2010 at 19:17

    This is a good basic recipe for a lot pf experiments with other vegetables. Interesting 🙂

  3. Lisa 9 October 2010 at 19:20

    Sounds delicious! 🙂

  4. ascanio 10 October 2010 at 10:26

    Looks deliciously fluffy, a little too long for me to do though. But looks really yummy

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