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Ingredients
For how many people?
2
Filling
250g
planted.pulled Nature
150g
waxy potatoes
150g
Mushrooms
1
medium onion
1
EL rapeseed oil
Vegan gravy
Salt and pepper
1
large onion
2
Garlic cloves
200g
Mushrooms
1
Carrot
2
Bay leaves
1 tsp
Sugar
350ml
Vegetable broth
70ml
Red wine
80g
vegan butter
1 tsp
Mustard, medium hot
2 tbsp
Soy sauce
1 tbsp
Flour
Salt
Pepper
Nutmeg
Pancake
250g
Flour
380ml
Soy milk
1 tbsp
Olive oil
20ml
Sparkling water
1 tsp
Baking powder
1 tsp
Salt
1
bunch chives
Preparation
1
For the gravy: dice the onion, slice the carrot and mushrooms and finely chop the garlic. Heat the vegan butter in a saucepan over medium heat, sauté the onions, then add the garlic, carrots and mushrooms and sauté. After 5 minutes, add the flour and sauté for another 3 minutes, stirring constantly. Then deglaze with red wine and vegetable broth, add bay leaves and season with soy sauce, mustard, salt, pepper, sugar and nutmeg. Simmer on medium heat for 20 minutes, remove the bay leaves and blend the gravy in a blender or with a hand blender until smooth. Simmer for another 5 minutes to allow the gravy to thicken.
2
For the filling: Peel the potatoes and bring to the boil in a pan of water. Simmer over a medium heat for approx. 20 minutes until the potatoes are soft. Then leave to cool and cut into cubes. Dice the onion and mushrooms. Heat the rapeseed oil in a pan, then sauté the onions until translucent. Then add the mushrooms and the planted.pulled nature and fry until golden brown. Add the potatoes to the mixture, fry everything briefly and season generously with salt and pepper.
3
For the pancakes: Combine the dry ingredients in a large mixing bowl, then gradually fold in the soy milk. Add the water and stir until smooth. Chop the chives and stir them in. Heat a skillet over medium-high heat and grease, then pour in the batter in a thin layer, depending on the size of the pan. Cook on both sides until golden brown roast. Repeat the process until the batter is used up.
4
Cover the center of each pancake with 2 tablespoons of the filling, and then tie with a chive stalk. Fill a deep plate about 2 cm high with the gravy and place the filled pancakes in it. Optional: garnish with freshly ground pepper and fresh parsley.
