Vegan Christmas Blinis Two Ways

Name: Vegan Christmas Blinis Two Ways
Total time: 50 min
Ingredients: Vegan Protein Pancakes; water; coconut oil; salt; sweet potato; unsweetened apple sauce; garlic; smoked paprika; lemon, zested; salt; beetroot, cooked; olive oil; chickpeas; avocado; fresh coriander; aquafaba (chickpea brine); olive oil; cumin

a high-protein finger food for your festival festivities

50 min

By Anne-Sophie Hoffman
December 10, 2021

Why trust us?

When Yule comes (or Kwanzaa, for that matter), we like to spoil our loved ones with a widely varying menu. And that means no skipping out on the finger food to start with. Whether they reach for the sweet potato blinis or the avocado and coriander, there’ll be no shortage of treats for your guests this year.

Ingredients

12 Persons

For the blinis:

80 g

Vegan Protein Pancakes
130 ml

water
1 tsp

coconut oil
1 pinch

salt

For the sweet potato topping:

0.5

sweet potato
1 tbsp

unsweetened apple sauce
1 clove

garlic
0.25 tsp

smoked paprika
1

lemon, zested
1 pinch

salt
optional topping

watercress

For the beet chips:

50 g

beetroot, cooked
0.25 tsp

olive oil

For the avocado coriander hummus:

100 g

chickpeas
0.5

avocado
10 g

fresh coriander
1 tbsp

aquafaba (chickpea brine)
1 tsp

olive oil
0.5 tsp

cumin

Preparation

1

Preheat the oven to 175° C.
2

Slice the beetroot thinly.
3

Brush the slices with olive oil. Season with salt and pepper.
4

Roast the beet slices for 25-30 minutes, until crispy. Set aside to cool.
5

Now make the sweet potato topping. Peel and cube the sweet potatoes. Boil for 8 minutes until soft.
6

Put the sweet potato and the other ingredients for the sweet potato topping in a blender and puree until smooth.
7

Set the blend aside in a bowl.
8

Next, make the hummus: Put all the ingredients for the hummus into the blender and blend until smooth.
9

And now make the protein blinis: Mix the Vegan Protein Pancakes mix, water, salt, and pepper in a bowl. Whisk into a smooth batter.
10

Heat up half of the coconut oil in a non-stick pan over high heat.
11

Work one teaspoon at a time, spooning out dots of Protein Pancake mix into the hot pan. Cook until golden-brown on both sides.
12

When you’ve gone through half of the batter, re-grease your pan with the rest of the Coconut Oil. You should have enough to make 12 blinis.
13

Arrange the blinis on a serving plate.
14

Top 6 blinis with a teaspoon each of the sweet potato topping. Garnish with microcress.
15

Spread a teaspoon of hummus on each of the other 6 blinis. Top each with a beet chip.
1

Enjoy!