Hannah Brown
Google
I got the gluten free vegan savory chickpea pancakes. I have gotten some good things from outdated in the past but i know that they also fall flat in their vegan food options.
I’ve been vegan for 8 years and the food combining of this just was odd. The chickpea pancakes were dry… and a bit flat.
They could use psyllium husks like the bread brand Schar uses for their gluten free vegan breads… to give it more springiness, more fluffiness that you’d want from a pancake.
Using tempeh with a pancake was an odd choice as well. It was topped with avocado and cashew cream. Once the dollop of cashew cream is eaten with the pancakes and tempeh, you are left with two pieces of dryness, pancakes that fall short and tempeh pieces and some pieces of avocado.
Luckily I had some applesauce with me and used it to put on the pancakes which made them a bit more edible… a bit like dry but edible latkes.
Tempeh is one of the oldest meat alternatives in the book… it is 2022, there are SO many other options. Tempeh kinda reminds me of 1990s health food stores where you had tofu as the only other option and it wasn’t cooked in a way that was exactly palatable.
Tempeh really works best for select sandwiches and used sparingly always. Dipping sauces that are well curated would have helped this dish tremendously.