Roasted Vegetables Pancake Sandwich

Soak 1 cup of yellow lentils in 1½ cups of water for 45m to soften

Strain 30 ml of the aquafaba from precooked chickpeas

Add 2 tsp of mustard and salt to taste to a medium bowl

Add the aquafaba and whisk to combine

Add 200 ml of vegetable oil in a thin stream, whisking constantly to emulsify

Add the juice of ½ a lime and whisk to incorporate. The aquafaba mayonnaise is ready

Add 1 cup of white sesame seeds to a pan over medium-low heat. Toast for 3m, tossing constantly until the seeds become fragrant and very lightly colored

Transfer the still hot sesame seeds to a food processor. Blend them on high speed

Add ⅓ cup of vegetable oil and blend until the mixture becomes a paste. The tahini is ready

Smash and peel 1 garlic clove. Add to the food processor and pulse until it is crushed

Add 1¼ cups of cooked and drained chickpeas. Blend until it turns into a paste

Chop 2 precooked medium red beets

Add to the food processor and season with salt to taste. Blend until the beets are crushed

Add the juice of ½ a lemon and pulse to combine. The beet hummus is ready

Trim and finely slice 1 zucchini

Cut 1 trimmed and peeled carrot into sticks

Slice 200 g of smoked tofu

Add extra virgin olive oil to taste to a hot skillet over medium heat and grill the zucchini until golden brown

Add extra virgin olive oil to taste and sauté the carrots until they soften a little

Grill the smoked tofu on both sides until golden brown

Transfer the soaked lentils with the water to a blender. Add salt and olive oil to taste. Blend to a smooth paste

Grease a hot skillet with olive oil and drop a ladle of dough at a time to make the pancakes. Flip when lightly brown

Plate a pancake and a generous tablespoon of beet hummus

Top with some zucchini and carrots. Season with flaky salt to taste

Add some smoked tofu slices and garnish with the aquafaba mayonnaise. Finish with another pancake

The pancakes are ready and it's plant powered. Dig in!