Source: dLife

A creamy vegetable sausage filled leek pancake with a hint of heat and topped with swiss cheese.

Servings

1.5 cup chopped leeks , cleaned
1 cup low sodium vegetable broth
1 cup white all purpose flour
1 eggs , beaten
0.25 tsp salt
1 cooking spray
8 oz Vegetarian Meat, sausage, patty , crumbled
0.5 cup fresh chopped onion
0.25 cup medium green bell peppers
2 medium garlic cloves , minced
0.5 tsp paprika
0.12 tsp hot red pepper flakes
1 pinch salt
1 pinch black pepper
0.5 cup fat free sour cream
1 tbsp fat free milk
0.25 cup low fat shredded swiss cheese

1 Preheat oven to 375 degrees F.
2 Combine leeks and broth in a pot, and let boil. Lower heat and simmer 5 minutes. Drain, saving broth. Pour enough water into stock to make 1 cup.
3 Whisk together flour, saved broth, egg, and salt. Mix in leeks. Heat a cooking spray coated frying pan over medium heat.
4 Spoon 3/4 cup of batter into pan and spread into a thin circle. Cook over medium heat until golden on bottom 3 to 5 minutes. Flip and cook until golden on other side. Continue on with process until 2 more pancakes are made.
5 Heat a cooking spray coated pot over medium heat. Sauté vegetable protein, onion, pepper, and garlic 5 minutes, stirring often. Mix in paprika, red pepper, salt, and pepper.
6 Lay a pancake in a greased 9 inch pie plate and top with 1/3 of the vegetable mixture. Continue layering 2 more times. Combine sour cream and milk; spoon over top of pancakes. Top with cheese, and bake 20 minutes. Slice into wedges.

Substitute spinach for leeks if desired.