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Vegan pancerote filled with vegan cheese mixture and champignons, and with Bolognese sauce
This is the dish that I had cravings for it for a long time, and so finally I made it and I’m quite happy about how it turned out.
It doesn’t require too much time for making it. The dough is very simple to make and it contains fresh yeast, yet it can definitely be made with dry yeast too if it’s the only kind of yeast that is available to you (just give it a bit more time to rise if you find it necessary). Once after the dough is made it needs to rest only 15 minutes and then it’s ready to be used. I used half of this dough measurements and saved the rest for the next day.
Half of the pancerote I filled with Vegan cheese mixture and Bolognese sauce, and the other half I filled with a ketchup, champignons, and cheese mixture to which I added a bit of dry oregano. Once I was done with filling they were ready for frying in the oil. Therefore I immediately started frying them in hot deep oli, and that step took aprox. 15-20 min. These vegan pancerote are the best if they are consumed freshly made and warm. Feel free to check out the recipe that can be found in the recipe Pinterest box, that is under the image section. For more images and recipes feel free to check out Facebook and Instagram under the name Naual A. Hansen.
VEGAN PANCEROTE
Vegan pacerote filled with vegan cheese mixture, champignons and Bolognese sauce
Ingredients
For the dough: I used half of this measure for the dough and saved the rest for the next day.
- 500 gr - 550g of flour
- 50 gr of fresh yeast;
- 2.5 tsp. of sugar;
- 1.5 tsp. salt;
- 300 ml. hot water;
Filling:
- some vegan grated mozzarella + some vegan cooking cream + a pinch of salt, stir all well;
- chopped champignons from a jar;
- a little bit of ketchup;
- a little bit of dry oregano;
- some thick vegan Bolognese sauce.
Instructions
- Mix smashed yeast and add sugar, a little salt and 1.5 dcl of water and wait for it to rise and then stir. Add flour, salt and rest of water and knead a smooth dough, leave it to rest for about 15 minutes in a warm place.
- Roll it out with a rolling pin thinly into a square or rectangle shape. Cut out rectangles and squares, fill them with ketchup, cheese and mushrooms, and some of them with vegan Bolognese sauce and cheese.
- Fold and fry pancerote in hot oil on both sides. The dough can be stored for a maximum of 3 days in the refrigerator.
