Savory Vegan Pancake with Garlic and Cheese Sauce
Ingredients
Pancakes
- 2 egg substitutes (2 tbsp chickpea flour + 4 tbsp water)
- 1 Ready to Bake Okami Bio Bag
- 300-350 ml soy vegetable drink
- Salt to taste
- Sriracha to taste
- 1/4 red and green bell pepper, chopped
- 1 piece leek, chopped
- 1/2 vegan burger
Garlic sauce
- 3 roasted garlic cloves
- 50 g cashew nuts
- Water
- Salt to taste
Cheese sauce
- Soy vegetable drink
- 3 slices vegan cheese
- 1 tablespoon nutritional yeast
- 1 pinch turmeric
Preparation
Roast 3 garlic cloves in the microwave for 3 minutes.
Fry the chopped bell peppers and leek. Add the minced vegan burger and fry briefly. Set aside.
Add the egg substitute (mixture of chickpea flour and water) to the Ready to Bake Pancake mix. Add sriracha and the reserved fried vegetables. Mix well and set aside.
For garlic sauce: Soak cashew nuts in hot water for at least 15 minutes. Blend with roasted garlic, add water gradually to desired thickness, season with salt, and set aside.
For cheese sauce: In a saucepan, combine soy vegetable drink, vegan cheese, nutritional yeast, and turmeric. Bring to a boil while stirring until thickened, then let cool.
Assemble the dish by alternating garlic sauce with fried tomato to make a tower. Pour cheese sauce over it.
Cook mushrooms with parsley and decorate with dill and vegan parmesan.