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, sweat the onions in it, then add the garlic, carrots and mushrooms and let them fry. After 5 minutes, add the flour and fry for another 3 minutes, stirring constantly. Then deglaze with red wine and vegetable stock, 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 process the gravy in a blender or with a hand blender until smooth. Simmer for another 5 minutes to allow the sauce to thicken.

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

For the pancakes: Mix 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 in. Heat and grease a pan to medium-high heat, 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 dough is used up.

Place 2 tablespoons of the filling in the middle of the pancakes and then tie them together with a stalk of chives. 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.