Vegan oriental pancakes with spicy sauce and vegetables

Ingredients for 4 servings:

• 150 g flour
• 50 g cornstarch
• 200 ml water
• 1 can peas, green
• 1 ½ tsp capers
• 15 g peanuts, spicy
• 4 figs
• ½ tsp cinnamon powder
• ½ tsp cardamom powder
• 1 tsp caraway powder
• 100 ml water
• 1 eggplant(s)
• 1 m.-large zucchini
• 1 bell pepper(s), red
• 2 bananas, ripe, no plantains
• 20 ml water
• 2 tbsp oil
• 2 tsp vegetable stock powder
• 2 tbsp, heaped almonds, ground
• 2 tbsp ajvar
• 2 tsp vegetable stock powder
• 1 tsp curry paste, green
• 1 dashes Worcestershire sauce
• ½ tsp sea salt
• 1 ½ tbsp cornstarch
• 100 ml water
• 100 ml oat milk (oat drink)
• Almond flakes for garnishing
• some oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Sift the flour and cornstarch into a bowl and fold in the water; the batter should be as lump-free as possible. Let the batter rest for about 20 minutes. Drain the peas in a sieve and place them in a tall bowl. Add the capers and peanuts, roughly chop the figs, and add them as well. Add the spices and puree with the water until smooth. Heat a little oil in a non-stick pan. Mix the pancake batter again and cook three tablespoons of pancake batter each to make thin, light pancakes about the size of a saucer. Place the cooked pancakes on the countertop, spread 1 tablespoon of pea puree on each one, and roll them up. Keep the pancakes warm. In the meantime, wash the eggplant and cut off the stalk. Remove the stalk from the zucchini and peel off the skin using a vegetable peeler. Halve the eggplant and zucchini lengthwise, then thinly slice each half. Wash and halve the bell pepper, remove the seeds and white membranes, and cut the pepper into small cubes. Peel and slice the bananas. In a large pot, combine the water, oil, and vegetable stock powder. Add the vegetables and ground almonds and bring to a boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally. For the sauce, place the ajvar in a pot and mix well with the vegetable stock powder, curry paste, Worcestershire sauce, salt, and cornstarch. Whisk in the water and oat milk and bring to a boil. Cook for about 2 minutes. Arrange two pancakes on the plates, pour over the sauce, and add some of the vegetables. Serve garnished with the almond flakes, toasted if desired.