Brazilian savory TVP pancake – Easy to make

• FOR THE PANCAKES:
• 1 1/2 cups of all-purpose flour (or any flour of your choice)
• 1 1/2 cups unsweetened soy milk (could be a little more or a little less)
• 2 tablespoons ground flaxseeds
• 1 teaspoon salt
• FOR THE FILLING:
• Olive oil
• 1 cup of mirepoix (celery, onions, and carrots, minced)
• 1 teaspoon of my garlic blend or 2 garlic cloves, minced
• 2 to 3 tablespoons of tomato sauce and two tablespoons of soy sauce in 1 cup of water
• Salt to taste
• Black pepper to taste
• Oregano to taste
• Barbecue rub (or any kind of spice of your choice)
• 1 tablespoon of lemon or lime juice
• 2 cups of homemade tomato sauce

Instructions

  • 1.
    Add all the ingredients for the pancake batter and blend until smooth. Reserve.
  • 2.
    Make the TVP filling: On a skillet, on medium heat, add the olive oil, the mirepoix, and stir fry until soft and golden. Lower the heat to medium-low, add the TVP, then add the mixture of soy sauce, water, and tomato sauce little by little, until the TVP is totally cooked. Add the salt, pepper, barbecue rub, and the oregano. The filling mixture should cook until no water is left on the skillet. Reserve.
  • 3.
    Make the pancakes: On a separate skillet (mine is 10cm diameter, and the batter made 10 pancakes) add the oil, brush the skillet well, - it cannot be too greasy - add a little bit of the batter, enough to cover the bottom of the skillet. Let it cook in high heat for 40 seconds each side. Remove the pancake, add to a plate, repeat the process until you have no more batter left.
  • 4.
    Meanwhile, reheat your tomato sauce and check it for salt and seasonings.
  • 5.
    Assemble the pancakes: Add the TVP to each one of the pancake sheets, roll it gently, transfer to a baking dish, or to the serving plate if you are not broiling it. Once you’ve added all the pancakes to the dish or to the plate, cover with the tomato sauce and serve it! Bon Appetit!
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