Pancakes in gravy

Duration: 90 Min

Difficulty: Difficult

Ingredients

How many people?

Filling

250g planted.pulled nature

150g waxy potatoes

150g mushrooms

1 medium onion

1 tbsp rapeseed oil

Vegan gravy

salt & pepper

large onion

cloves of garlic

200g

mushrooms

carrot

bay leaves

tsp sugar

350ml

vegetable stock

70ml

red wine

80g

vegan butter

tsp mustard (medium hot)

tbsp soy sauce

tbsp flour

salt & pepper & nutmeg

Pancake

250g

flour

380ml

soy milk

tbsp olive oil

20ml

sparkling water

tsp baking powder

tsp salt

bunch chives

Products in this recipe

planted.pulled

Original

Size

£ 7.99

VAT included and Shipping costs will apply

£ 7.99

Preparation

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 stock, 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 process the gravy in a blender or with a hand blender until smooth. Simmer for a further 5 minutes to allow the gravy to thicken.
For the filling: Peel the potatoes and bring to the boil in a pot of water. Simmer over medium heat for about 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 and sauté the onions until they are translucent. Then add the mushrooms and the planted.pulled Natur and sauté until golden brown. Add the potatoes to the mixture, fry briefly and season generously with salt and pepper.
For the pancakes: Mix 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 into the mixture. Heat a frying pan to medium-high heat and grease it, then pour in the batter in a thin layer, depending on the size of the pan. Fry on both sides until golden brown. Repeat the process until the batter is used up.
Place 2 tablespoons of the filling in the centre of each pancake 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.