COOKING TIME: 30 MINUTES
INGREDIENTS
PROTEIN/CARB
50g (13⁄4oz) chickpea (garbanzo bean) flour
2 tablespoons potato or corn starch
1 teaspoons salt
3 tablespoons extra virgin olive oil
1 tbsp of Kraut juice (optional)
MAIN VEG
3⁄4 large pointed cabbage, outer leaves removed
2 tablespoons olive oil
SAUCE
3 tablespoons sriracha sauce
3 tablespoons vegan mayo
TOPPING
2 spring onions (scallions), nely chopped
1 teaspoon nely crumbled nori (or dulse) seaweed
1 tbsp pink sauerkrauts (optional)
METHOD
PROTEIN/CARB
Tip the our and starch and salt into a bowl or blender. Slowly pour in 2 tablespoon extra virgin olive oil and 150ml (5 oz) water, beating with a whisk until you have a smooth, light batter (no lumps).
MAIN VEG
Slice the bottom o the cabbage so that the leaves become loose and pick 3–4 of the biggest leaves you can nd (leave the rest – the core – for another recipe, see page 102). Immerse the leaves in 500ml (18 oz) water mixed with 1 teaspoon sea salt for a few minutes (or better still, for 1 hour), then dry with a towel.
Heat the remaining olive oil in a non-stick frying pan over a medium–high heat. Dip the cabbage leaves into the batter, to lightly coat, shaking o any excess. When the oil is hot in the pan, fry the cabbage leaves (ensuring each leaf is nice and at) for 1–2 minutes, then, using tongs, ip and cook for 1–2 minutes on the other side. Keep ipping until you reach your preferred crispiness – I like mine pretty crispy, so I cook them for a bit longer. Transfer the crispy cabbage pancakes to a plate lined with kitchen paper to soak up any excess oil and then repeat with all the leaves you have.
ASSEMBLING
Stack the pancakes on a plate, one on top of each other. Drizzle the sauces and toppings in between each layer and on top as well.
Recipe from "Vegan Love: Create quick, easy, everyday meals with a veg + a protein + a sauce + a topping"
