This vegan recipe is perfect for stage 3 weaning.
2 cups plain flour
1 tin sweetcorn or 340g frozen corn, thawed (though you can actually put it into the batter frozen if you’re pushed for time)
1 tsp Vegan stock powder
2 Tbsp vegan nutritional yeast with added B12
Half a bunch of chives
150 ml organic soya milk or oat milk (unsweetened)
80g firm tofu or silken tofu
Blend the tofu and the milk to a smooth liquid.
Cut the chives into very short lengths.
Mix the dry ingredients together, then add the corn and chives.
Add the liquid to the dry ingredients and mix well. You may need to add some additional milk to get to the right consistency. It should be thick but fall easily from a spoon.
Heat a large frying pan and add a little olive oil. When it’s hot, add small spoons full to the pan and cook on a low heat until the inside is cooked and the outside is crispy.
Idea: serve with a dip, such as coconut yoghurt or a low sugar tomato ketchup.