
Roasted Vegetables Pancake Sandwich
1h
A vegan sandwich to share with friends on a cool summer day.
My wish is to always please friends and family with simple dishes that everyone can replicate at home. No rules.
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!
Yield 5 portions
Yellow Lentil
1 cupSmoked Tofu
200 gZucchini
1Carrot
1Olive Oil
to tasteFlaky Salt
to tasteSalt
to tasteWater
1½ cups
Aquafaba Mayonnaise
Aquafaba
30 mlVegetable Oil
200 mlMustard
2 tspLime
½Salt
to taste
Tahini
White Sesame Seed
1 cupVegetable Oil
⅓ cup
Beet Hummus
Medium Cooked Red Beet
2Cooked Chickpea
1¼ cupsGarlic
1 cloveSalt
to taste
Equipment
Whisk
Food Processor