Vegan Recipe Collection Over 800 Vegan Recipes

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50g/2oz gram (chickpea) flour
300ml / 1/2 pint soy milk
1 tsp ground nut oil (for frying)
Tomato Sauce:
1 tbsp olive oil
1 onion finely chopped
1 garlic clove, crushed
425g / 15oz can chopped tomatoes
1 tbsp red wine vinegar
1 tbsp soft brown sugar
salt and freshly ground black pepper
Preheat oven to 200C/400F.
Place the prepared vegetables in a roasting pan. Season with salt and pepper and toss in olive oil. Roast
in the pre-heated oven for 30-40 minutes until golden. Remove from oven, cook and stir in the chopped
parsley. Reduce the oven temperature to 180C/350F.
Make the pancake batter. Blend the flours and soy milk together and leave stand for 20 minutes.
Meanwhile, make the sauce. Heat the oil in a heavy based saucepan and fry the onion and garlic until
soft. Add the tomatoes, vinegar, sugar and seasoning to taste. Remove from the heat and set aside.
Heat the groundnut oil for the pancakes in an 18cm / 7.5inch non-stick frying pan. When really hot, pour
in enough batter to thinly coat the pan. Cook over a moderate heat until the underside of the pancake is
brown, turn over and cook the other side. Make 8 pancakes in total.
Place one pancake in a large, greased ovenproof dish. Put some of the roasted vegetable filling in the
centre and roll up. Repeat with the remaining pancakes and pack neatly into the dish. Cover with the
tomato sauce and bake in the oven for 30 minutes, until heated through. Serve garnished with parsley.
Marinated Spiced Aubergines
7 tbsp olive oil
2 garlic cloves, crushed
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