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Spiced Vegan Blini with Cucumber

Recipe

Simply delicious Russian-style pancakes. A labour of love, but well worth the time.

Serves:  24 people | Prep time:  75 minutes | Cooking time:  10 minutes

Greek | Dairy Free | Vegetarian | Vegan | Starter

  

Ingredients

  • 205g Plain Flour
  • 1 heaped tsp Yeast
  • 200ml Soya Diary Alternative
  • 3 tbsp Aquafaba (liquid from a tin of chickpeas)
  • Pinch Salt
  • 1 tbsp Coconut Oil, for frying

For the topping:

  • 1 Cucumber, finely chopped
  • 6 tbsp Coconut Cream (from a can of full fat coconut milk)
  • 2 tbsp Red Onion, finely chopped
  • ½ pack of Pre Cut Parsley
  • Pinch Salt
  • 1 tbsp Lemon Zest

Method

  1. Gently heat the soya milk until warm (not boiling).
  2. Place the flour, salt and yeast in a bowl.
  3. Slowly add the soya dairy alternative, stirring continuously.
  4. Whisk in the aquafaba, cover and leave for 1 hour.
  5. Heat the coconut oil in a pan.
  6. Add the batter a tablespoon at a time, flipping after 30-60 seconds, until you have 24 blinis.
  7. Combine the coconut cream, cucumber, onion and salt in a bowl.
  8. Divide the mixture between the blinis and top with parsley and lemon zest.
  9. Keep the blinis refrigerated until serving.