Vegetable tomato stir stuffing for pancakes


1 carrot,
1/2 aubergine
1/2 cup of a cabbage sliced finely
3 tbsp tomato sauce
1 tsp of chilli pepper paste
1/2 cup of soya pellet
1 cup of water

Cut the vegetables into thin slices. Cook them for 5 minutes in a frying pan with a tsp of oil until tender.
Then, add the chilli pepper, and the soya pellet. Cook for 30s and add the tomato sauce and the water.
Stir and cook for 2 more min.
Use for pancake stuffing.

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2 Responses to “Vegetable tomato stir stuffing for pancakes”

  1. Pancakes stuffed with leek and aubergine béchamel « Experiments in dessertarian cooking Says:

    […] -Pancakes -Leek and aubergine bechamel stuffing -Tomato sauce vegetable stir stuffing -Apple stew with cinnamon […]

  2. Going to Luxembourg « Experiments in dessertarian cooking Says:

    […] -Apple quarter -Mini tomatoes -Maize (pickle) -Raw cauliflower -Chive -Carrot sticks -Ratatouille (soya pellet, carrot, aubergine, maize) -Homemade furitake […]


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