Happy Meatless Monday everybody! It’s time to write a post about a meat-free meal creation. It could be your go-to weeknight meal, your favorite veg dish, or your most recent kitchen adventure. Be sure to link up your Meatless Monday post below. And of course, be sure to try this delicious veggie pancake recipe, too. I never try to sneak veggies into my kids food, but this is a great recipe for breakfast, lunch or supper. In a single dish, you get three kinds of yummy, nutritious vegetables!
2 cups of frozen spinach, thawed and drained
1 1/2 cups of corn niblets (fresh or frozen)
1 small sweet potato, grated (about 1 1/2-2 cups of shreds)
oil for sauteing (I used olive oil)
2 cups flour (1 cup each white and wheat)
1/4 cup nutritional yeast
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp paprika
1 cup shredded vegan cheese (optional)
1 1/2 cups unsweetened non-dairy milk
1/2 cup vegan sour cream or plain, unsweetened non-dairy yogurt
1 tbsp brown mustard
1. Warm a saute pan over medium heat. Add about a tablespoon of oil. Add the corn and a sprinkle of salt. Cook the corn for 5-10 minutes, stirring every minute or two, until it starts to get a dark gold color, but is not yet browning. When the corn is done, remove from the pan and return the pan to the heat.
2. Add another tablespoon of oil to the pan and add the shredded sweet potato and a sprinkle of salt. Saute for about 5 minutes, stirring frequently. You want the shreds to be heated through, start to soften, and bits to begin to stick to the bottom of the pan. Add 1/2 cup of water and scrape all the bits off the bottom of the pan. Cook for another 3-4 minutes, until the potatoes are completely soft, but are not yet getting mushy.
3. In a large bowl, stir together the flour, nutritional yeast, baking soda, baking powder, salt and paprika. Toss the veggies and cheese into the flour mixture, so all the pieces are coated. Add the milk, sour cream/yogurt and mustard and stir with a fork, to combine all the ingredients. Don’t overmix. The batter will be thick and very lumpy, because of all the veggies.
|This is what your batter will look like.|
4. Allow the batter to stand for 5-10 minutes, before cooking the pancakes. The pancakes should be cooked on a lightly oiled, or non-stick griddle, over medium heat. Spoon about 1/4 cup of the batter onto the griddle and allow to cook until set and browned on one side. Flip and cook until the second side is also browned.
5. Serve with additional plain yogurt or sour cream.