For the gravy: dice the onion, slice the carrot and mushrooms and finely chop the garlic. Heat the vegan butter in a saucepan over medium heat, sauté the onions, then add the garlic, carrots and mushrooms and sauté. After 5 minutes, add the flour and sauté for another 3 minutes, stirring constantly. Then deglaze with red wine and vegetable broth, add bay leaves and season with soy sauce, mustard, salt, pepper, sugar and nutmeg. Simmer on medium heat for 20 minutes, remove the bay leaves and blend the gravy in a blender or with a hand blender until smooth. Simmer for another 5 minutes to allow the gravy to thicken.

For the filling: Peel the potatoes and bring to a boil in a pot of water. Simmer over medium heat for about 20 minutes until the potatoes are soft. Let cool and cut into cubes. Cut the onion and mushrooms into cubes. Heat the canola oil in a pan, then sauté the onions until they are translucent. Then add the mushrooms and the planted.pulled Nature and sauté until golden brown. Add the potatoes to the mixture, sauté briefly and season generously with salt and pepper.

For the pancakes: Combine the dry ingredients in a large mixing bowl, then gradually fold in the soy milk. Add the water and stir until smooth. Chop the chives and stir them in. Heat a skillet over medium-high heat and grease, then pour in the batter in a thin layer, depending on the size of the pan. Fry until golden brown on both sides. Repeat the process until the batter is used up.

Cover the center of each pancake with 2 tablespoons of the filling, and then tie with a chive stalk. Fill a deep plate about 2 cm high with the gravy and place the filled pancakes in it. Optional: garnish with freshly ground pepper and fresh parsley.