Vegan Pancakes with Tomatoes and Mushrooms
Baking and Desserts • Russian
Description
Vegan Pancakes with Tomatoes and Mushrooms
Ingredients
- Wheat Flour 5 oz
- Baking Powder ½ teaspoon
- Soy Meat 1 teaspoon
- Soy Vanilla Milk 15 fl oz
- Vegetable Oil 4 tablespoons
- Pickled Chanterelles 10 oz
- Marinated cherries 10 oz
- Pistachios 3 tablespoons
- Scallions 1 bunch
- Soy Meat 0 fl oz
Step-by-Step Guide
Step 1
Sift the flour and a pinch of salt into a blender. Add the soy milk and mix until you have a smooth batter.
Step 2
Heat some oil in a skillet over high heat. Pour 3 tablespoons of batter into the skillet and cook the pancake until bubbles form on top. Flip the pancake with a knife and cook the other side until golden brown. Continue cooking until all the batter is used up. You should get about 8 pancakes.
Step 3
To prepare the filling, heat oil in a skillet. Sauté the mushrooms until they are soft, add the tomatoes, and cook for a couple more minutes. Pour in the soy cream or soy milk. Add the pine nuts and cook on low heat until the sauce thickens slightly.
Step 4
Divide the pancakes into two servings. Stack them on plates. Top with the filling. Sprinkle with green onions.
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