Vegan cheese flapjack
150 grams oatmeal (rolled oats) (about 1 1/4 cups)
175 grams diary-free cheese, like Cheezly (i recommend Edam/Gouda) , grated (about 1 1/2 cups)
30g of egg replacer plus 65ish ml of water (basically one egg in vegan equivalent, follow the instructions on the label on whatever you can get a hold of)
50 grams of vegan margarine (I use stork, shame on me)
2Tbs of Engevita (nutritional Yeast)
1/2 teaspoon crushed dried rosemary (optional)
1/2 teaspoon of salt, or to taste
1/4 teaspoon pepper, or to taste
- Mix all the ingredients together well.
- Press into a shallow baking pan (i used a 24cm round pan) and bake in a preheated oven at 180C/350C/Gas 4, for 40 minutes until golden brown.
I think it would go very well with baked beans or gravy, but apparently it means I’m pregnant.