Vegan blinis with red pepper relish

Vegan blinis with tangy vegan ricotta and sweet red pepper relish are a perfect addition to a New Year’s spread. Vegan and can be made gluten-free too.

RED PEPPER RELISH:
1 tbsp olive oil
1 small onion, finely diced
3 red bell peppers, finely diced
135 ml / ½ cup + 1 tbsp red wine vinegar
5 tbsp sugar
hot chilli flakes, to taste
salt, to taste

BLINIS:
120 g / 1 cup buckwheat flour
85 g / 2/3 cup all purpose white flour or rice flour (for GF*)
1 heaped tsp active instant yeast
200 ml / ¾ cup + 1 tbsp soy milk (or other thin plant milk)
3 tbsp reduced aquafaba
¼ tsp salt
oil, for frying

vegan soft cheese

View the full recipe at Lazy Cat Kitchen →