Pancakes in gravy

Duration: 90 min

Level: Difficult

Ingredients

For how many people?

Filling

250g planted.pulled Natur

150g waxy potatoes

150g mushrooms

1 medium onion

1 tablespoon canola oil

Vegan gravy

Salt & Pepper

large onion

Garlic cloves

200g

Mushrooms

Carrot

Bay leaves

TL 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

bunch chives

Products in this recipe

planted.pulled

Natur

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 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.
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 and sauté the onions until translucent. Then add the mushrooms and the planted.pulled Natur and fry until golden brown. Add the potatoes to the mixture, fry everything 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 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. Fry until golden brown on both sides. Repeat the process until the batter is used up.
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.