Month: Mar 2020

This is another scrumptious recipe adapted to vegan from Gino D’Acampo’s 2015 book titled ‘Veg Italia’. I’m always pleasantly surprised how well pancakes turn out without eggs. Serve these beauties with a crisp mixed salad.

To make the Pancakes:

• 100g plain flour
• 200ml soya milk
• 4 tablespoons vegetable oil (rapeseed)

1. Sift the plain flour into a bowl and make a well in the middle.
2. Pour in some of the soya milk and start mixing with a whisk – keep doing this until all the soya milk is used. Make sure there isn’t any lumps.
3. Then pour in the vegetable oil and whisk again.
4. Leave in the fridge for twenty minutes.
5. Heat a non-stick frying pan over a medium / high heat and brush with a little oil.
6. Use 4 tablespoons per pancake.
7. Swirl the pancake mixture around the base of the frying pan until it meets the edges and cook for two minutes – then flip it over and cook for another one to two minutes.
8. Set your pancakes aside on a plate.

Artichoke and Leek filling:

• 1 can artichoke hearts, chopped up
• 1 leek, sliced
• 50g vegan margarine
• 50g self raising flour
• 150g vegan soft cheese (Sainsbury’s, Tesco etc make dairy free versions. Buy the garlic and herb one if possible )
• 50g vegan cheese, grated (Violife cheddar works best)
• Salt and pepper to taste

1. Melt the vegan margarine in a pan over a medium heat.
2. Add the artichokes and leek and fry gently for about 15-20 minutes or until softened. Season with salt and pepper.
3. Stir in the self raising flour and cook for 1 minute.
4. Remove from the heat and stir in the vegan soft cheese and the grated vegan cheese.

Filling the pancakes:

1. Heat the oven to 180 C / Gas Mark 4 / 350 F
2. Fold each pancake in half then half again and lay in a greased baking dish.
3. Spoon the artichoke and leek mixture into the ‘pocket’ made from the folds.
4. Bake for 18 minutes or until the pancakes are crisp around the edges.