Brașov people of fasting

Brașov-style vegan pancakes with soy and mushroom filling

Welcome to the world of vegan gastronomy! Today I will share with you a delicious and hearty recipe, perfect for fasting days or for those who want to explore a healthier diet. These Brașov-style pancakes filled with soy and mushrooms are not only tasty but also very versatile. Let's get started!

Preparation time

- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Total time: 50 minutes
- Servings: 4

Ingredients

For the pancakes:

- 200 g flour
- 400 ml mineral water or still water
- 1 pinch of baking powder
- 1/2 teaspoon salt

For the filling:

- 50-70 g soy cubes
- 5-6 larger champignon mushrooms
- 200-300 g mixed Mexican vegetables (frozen or fresh)
- Spices: salt, pepper, basil, oregano
- 1 tablespoon olive oil

For the sauce:

- 1/2 stick of vegan cream (e.g., Gordon with mushrooms)
- 1 tablespoon tomato paste or ketchup
- Oregano and basil (to taste)

For frying:

- Breadcrumbs (about 100 g)
- Oil for frying (enough to cover the bottom of the pan)

Step by step

1. Preparing the pancakes

We start by preparing the pancake batter. In a large bowl, sift the flour to avoid lumps. Add the salt and baking powder, then gradually pour in the mineral water, constantly mixing with a whisk or wooden spoon. We obtain a smooth batter that should be slightly fluid but not too thick. Let the batter rest for 10 minutes.

In a non-stick pan, add a little oil and heat it well. Pour in a ladle of batter and quickly spread it in circular motions to obtain thin pancakes. Cook each pancake for about 2-3 minutes on each side until golden. Remove them to a plate and cover with a towel to keep warm.

2. Preparing the filling

In a pot, bring water to a boil and add the soy cubes. Boil for 10 minutes, then drain well and cut the cubes into quarters to reduce their size. In a pan, add a tablespoon of oil and sauté the soy with the diced mushrooms. Season with salt, pepper, basil, and oregano, letting everything brown for about 5 minutes.

Separately, in a pot, add the mixed vegetables and a bit of oil and water to steam them. Cover and let them cook for 5-7 minutes until the vegetables are tender. Then, add the soy with the mushrooms and mix well, leaving everything on the heat for another minute.

3. Preparing the sauce

In a small bowl, mix the vegan cream with the tomato paste or ketchup. Add oregano and basil to taste, creating a savory sauce that will perfectly complement the pancakes.

4. Assembling the pancakes

On each pancake, place a portion of the soy and mushroom filling. Roll the pancakes like stuffed cabbage rolls, then place them on a plate. Brush each roll with the prepared sauce and then coat them in breadcrumbs.

5. Frying the pancakes

In a deep pan, add enough oil to cover the bottom and heat it well. Fry the stuffed pancakes until golden and crispy, about 2-3 minutes on each side. Remove them to a paper towel to absorb excess oil.

Serving suggestions

These Brașov-style vegan pancakes can be served warm, alongside a fresh vegetable salad or with vegan yogurt sauces. Additionally, a side of mashed potatoes or rice can perfectly complement this dish.

Variations

For a different taste, you can add other vegetables of your choice to the filling, such as grated carrots or zucchini. You can also experiment with spices, adding a bit of chili for extra heat.

Nutritional benefits

These pancakes are rich in protein due to the soy, while the mushrooms add a significant amount of fiber and vitamins. Additionally, the mixed vegetables contribute to a varied nutrient intake, making this dish a healthy choice.

Frequently asked questions

Can I use another type of flour for the pancakes?
Yes, you can use whole wheat or oat flour for a healthier option.

What sauces can I add?
Besides the tomato sauce, you can try a mustard sauce or vegan tzatziki.

How long can I keep the pancakes?
The stuffed pancakes can be stored in airtight containers in the refrigerator for 2-3 days. You can reheat them in the oven or in a pan.

Conclusion

These Brașov-style vegan pancakes are not only a simple recipe but also a delicious way to bring a bit of variety to your meals. With a combination of textures and flavors, I am sure you will love every bite! Try making them and adapting them to your taste, and your loved ones will be delighted with the final result. Enjoy your meal!

 Ingredients: pancakes (flour, mineral/still water, a pinch of baking powder, salt) 50-70 g soy cubes 5-6 larger champignon mushrooms 200-300 g mixed Mexican vegetables spices (salt, pepper, basil, oregano) vegan gordon cream with mushrooms (a soy paste with mushrooms in sticks like melted cheese) tomato paste or ketchup sour cream