Mixture
2 cups of skimmed milk
3 tablespoons of vegetable oil
2 eggs
1 tablet of vegetable broth
2 cups of wheat flour
Stuffing
4 tablespoons of olive oil
1 chopped onion
3 minced garlic cloves
2 cups of textured soy protein
2 diced tomatoes
1/2 cup of tomato sauce
To taste salt
Sauce
6 ripe tomatoes
1 chopped onion
1/4 cup of fresh parsley
To taste salt
1 tablespoon of olive oil
Mixture
2 cups of skimmed milk
3 tablespoons of vegetable oil
2 eggs
1 tablet of vegetable broth
2 cups of wheat flour
Stuffing
4 tablespoons of olive oil
1 chopped onion
3 minced garlic cloves
2 cups of textured soy protein
2 diced tomatoes
1/2 cup of tomato sauce
To taste salt
Sauce
6 ripe tomatoes
1 chopped onion
1/4 cup of fresh parsley
To taste salt
1 tablespoon of olive oil
Mixture
1
Blend all ingredients in a blender until a homogeneous mixture is obtained
2
Heat a small non-stick skillet over medium heat
Grease with butter, pour 1/4 cup of the mixture and spread it, rotating the skillet well
Let the mixture firm up and start to brown
Remove and repeat the process with the remaining mixture. Reserve
Stuffing
1
Heat olive oil in a pan over medium heat
Add onion and garlic and sauté for 1 minute
Add textured soy protein and tomato and season with salt
Cook for 5 minutes or until the soy protein is tender
Check the seasoning and add tomato sauce
2
Stuff the pancakes, placing three tablespoons of stuffing on each one
Roll them up and arrange in a refrigerator. Reserve
Sauce
Sauté onion and tomato in olive oil for 5 minutes or until tender
Add parsley, season with salt, and let it cook for 20 minutes
Pour over the pancakes and serve immediately.
