Savory vegan pancake "cake"

Ingredients for 2 servings:

• some pancakes, vegan (6 – 8 pieces, depending on thickness), possibly sweet
• 1 small jar of corn
• 1 small jar of kidney beans
• 6 tbsp tomato sauce or sugo/tomato puree
• e.g. Harissa, to taste (careful, it’s hot!)
• Paprika powder
• Vegetable broth, granulated, vegan
• salt and pepper
• turmeric
• Garlic to taste, crushed with salt
• 1 small onion(s), diced
• some coconut oil or oil for frying
• 2 handfuls of vegetables, possibly leftovers such as potatoes, sweet potatoes, peppers, zucchini, carrots etc. in small pieces
• n. B. water
• 1 tbsp, heaped flour (wheat or spelt)
• 3 tbsp coconut fat or oil
• n. B. milk, plant-based (e.g. spelt or almond, soy, oat or similar, approx. 0.4%)
• ½ tsp mustard, approx.
• 1 tbsp nutritional yeast
• 1 tbsp soy sauce
• 1 tsp lemon juice
• 1 tbsp cashew nuts
• salt and pepper
• turmeric
• Vegetable broth, granulated, vegan
• Cheese substitute (vegan grated cheese), optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Using up leftover pancakes – super good!

Bake the pancakes and set aside. Pay attention to the diameter: they should ideally fit into your casserole dish/cake pan. Heat a little oil in a pan and fry the diced onion with garlic. Add enough water to lightly cover the bottom. Add the vegetables gradually according to the cooking time (e.g., potatoes/sweet potatoes/carrots first, then zucchini/peppers after a few minutes). Add the spices, tomato sauce, and vegetable stock powder to the pan with the first batch of vegetables. Add water as needed to ensure everything is sufficiently moist and doesn’t burn. Cook on low heat with the lid on for about 10 minutes, stirring occasionally. Then add the beans and corn and heat for another 5 minutes. For the sauce, first grind the cashews into flour in a blender. Then add the plant-based milk with mustard, soy sauce, lemon, and spices and blend briefly again. Melt the fat in a small saucepan (not too hot!), stir in the flour, and sauté for about 2 minutes, then remove the pan from the heat. While constantly stirring briskly, ideally with a whisk, slowly add the liquid until it forms a creamy sauce, then return the pan to the hot plate. Keep stirring; the sauce will continue to thicken. Add more liquid a little at a time. If the milk mixture isn’t enough, you can also add a little pure milk; in a pinch, water will do. The main thing is that the sauce is nice and thick in the end. Stir in the nutritional yeast and bring back to a boil briefly while stirring. Preheat the oven to 200°C. Layer the pancake mixture, vegetable mixture, and sauce in a (ideally round) dish until it’s all used up. Just add sauce to the top pancake, or, if you want to use vegan grated cheese, mix it with the last bit of sauce before topping the pancake. Now place this masterpiece in the oven and bake on the middle rack until the top layer is slightly browned (or hunger wins). It took me 10-15 minutes. One more tip: My recipes are meant to be inspiration. Trust your gut when cooking. If it’s too thick, add a little liquid; if it’s too bland, add a little more seasoning. If it’s too spicy, add a little plant-based cream; if it’s too hard, increase the cooking time. And if it’s too soft, pretend it’s meant to be, or puree everything and serve it as a cream soup.