VEGAN NUTMEG PANCAKES WITH VEGGIE FILLING
By chanel.sk
These are savoury pancakes that can be eaten for breakfast or dinner.
1 Picture
Ingredients
- 1 1/2 cup flour
- 1/4 cup brown sugar
- 1/2 tsp baking powder
- 1 tbsp vegetable oil
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 cups soymilk
- 1 tbsp coriander
- 2 tbsp nutritional yeast
- 1 tbsp cilantro, diced
- FILLING
- 2 carrots, shredded
- 1 red bell pepper, diced
- 1 sweet onion, diced
- 7 mushrooms, diced
- 1/4 cup corn
- 1 pkg extra firm Indian tofu, cubed (optional)
- Salt and pepper, to taste
Details
Servings 5
Level of difficulty Average
Cooking time 50mins
Cost Average budget
Preparation
Step 1
Fry tofu in sesame oil until crispy on all sides. Saute onions and mushrooms until browned, 10 min. Add remaining vegies, cook 5 min. Season to your liking.
Step 2
Combine all dry pancake ingredients in a bowl. Combine all wet ingredients into a separate bowl. Stir in wet ingredients into dry ingredients.
Step 3
Pour batter into a hot greased pan. Fry until golden on both sides. The pancake will bubble when it is time to flip.
Step 4
To serve, wrap pancake around veggies like an open burrito.
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Chef Tips and Tricks
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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