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Vegan Tomato and Mushroom Pancakes

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Posted October 26, 2012 by in

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4/ 5

Cuisine: Vegan
 
Meal: Main
 
Difficulty: 4
 
Main Ingredients: Flour, Soy Milk, Mushroom and Tomato
 
 
 
 
 

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Easy to Cook, Clean recipe
 

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none
 

Ingredients 140g white self-raising flour 1 tsp soya flour 400ml soya milk vegetable oil , for frying Topping 2 tbsp vegetable oil 250g button mushrooms 250g cherry tomatoes , halved 2 tbsp soya cream or soya milk large handful pine nuts snipped chives , to serve How to Cook Sift the flours and a pinch of salt into […]

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by Fabi
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Ingredients

  • 140g white self-raising flour
  • 1 tsp soya flour
  • 400ml soya milk
  • vegetable oil , for frying

Topping

  • 2 tbsp vegetable oil
  • 250g button mushrooms
  • 250g cherry tomatoes , halved
  • 2 tbsp soya cream or soya milk
  • large handful pine nuts
  • snipped chives , to serve

How to Cook

  1. Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter.
  2. Heat a little oil in a medium non-stick frying pan until very hot. Pour about 3 tbsp of the batter into the pan and cook over a medium heat until bubbles appear on the surface of the pancake. Flip the pancake over with a palette knife and cook the other side until golden brown. Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8.
  3. For the topping, heat the oil in a frying pan. Cook the mushrooms until tender, add the tomatoes and cook for a couple of mins. Pour in the soya cream or milk and pine nuts, then gently cook until combined. Divide the pancakes between 2 plates, then spoon over the tomatoes and mushrooms. Scatter with chives.

PER SERVING

609 kcalories, protein 18g, carbohydrate 59g, fat 35 g, saturated fat 4g, fibre 6g, sugar 6g, salt 0.87 g


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Fabi


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