Delicious vegan crepes made with spinach and filled with creamy mushrooms cooked in a savory cashew sauce.
Ingredients: 1 cup chickpea flour. 1 cup spinach, finely chopped. 1 cup water. 1/4 cup nutritional yeast. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. 2 cups mushrooms, sliced. 1/2 cup cashews, soaked and drained. 1 cup vegetable broth. 2 cloves garlic, minced. 2 tbsp nutritional yeast. 1 tbsp lemon juice. 1 tbsp olive oil. Fresh parsley for garnish.
Instructions: In a bowl, whisk together chickpea flour, chopped spinach, water, nutritional yeast, garlic powder, onion powder, salt, and pepper to form a smooth batter. Heat a non-stick pan over medium heat and pour a ladleful of batter onto the pan. Cook until the edges start to lift and the bottom is golden brown. Flip and cook the other side until golden. Repeat with the remaining batter. In a separate pan, heat olive oil over medium heat. Add minced garlic and sliced mushrooms. Saut until mushrooms are golden brown and tender. In a blender, combine soaked cashews, vegetable broth, nutritional yeast, and lemon juice. Blend until smooth and creamy. Pour the creamy cashew sauce over the sauted mushrooms. Stir well to combine and simmer for a few minutes until heated through. To serve, place a spinach crepe on a plate and spoon creamy mushrooms on top. Garnish with fresh parsley. Enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
jessie hieber
