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Today we have in store a recipe like no other. These vegan chickpea crepes with Spinach and Mushrooms are an absolute delight. And, we like to be a little extra sometimes, so this time we added a super creamy sauce for another layer of flavour.
I really like having versatile recipes that I can use for either breakfast, lunch, or dinner. These protein crepes are perfect for that. We added a good mix of ingredients to make sure you get a nourishing meal at any time of the day.
For the filling, I stir-fried sliced onions, mushrooms, and spinach on a bit of olive oil. This is one of my favourite veggie-combo since it is jam-packed with nutrients and it has a ton of flavour. Also, all the veggies here will release water when you cook them and it adds the perfect amount of moisture to this dish.
My initial plan was to just cook normal crepes and fill them with the veggies. But as I said before, we love going the extra mile here. Also, we needed a good dose of protein to make this meal complete.
To get our protein in we mixed the wheat flour with some chickpea flour. I also added a dash of two of my favourite spices, ground cumin, and turmeric powder. As you can imagine these protein crepes come out incredibly flavourful.
I shouldn't confess to this, but sometimes, if I have any leftover crepes I snack on them. Just the plain crepes dipped in whatever sauce I have handy. I have a hard time going back to regular crepes now that I've tried these ones. Now, I make most of my savoury dishes with chickpea crepes.
The last element of this delicious dish is the super yummy and creamy sauce. Before I get into what goes into the sauce, I have to say that the sauce is definitely an extra touch. I made it because I was a bit concerned about the crepes being too dry with just the filling. It turned out that they are not!
Whenever I make chickpea crepes I like having the sauce around since it's so delicious and it's quite easy to make. You just have to mix everything together! I usually do it in a food processor but you can also use a blender, the result won't be much different.
We need olive oil, nutritional yeast, lemon juice, sliced onion, sea salt, black pepper, water, and cashew nuts. The nuts are what make this sauce super creamy and thick. But you have to make sure you soak the cashew nuts ahead of time to get a perfect consistency.
Ok, so now we are ready to put these vegan crepes together. Add a spoon full or so of filling to each crepe, you can roll them or leave them open. I like to leave the sauce on the side. But it is also nice to drizzle it over your delicious vegan crepes. It makes them look super pretty once you get them to the table.
For the chickpea crepes
For the vegetables
For the sauce
|Amount Per Serving|
|Calories 393||From Fat 151|
|% Daily Value*|
|Total Fat 17g||25.8%|
|Saturated Fat 2g||11.7%|
|Trans Fat 0g|
|Total Carbohydrate 49g||16.3%|
|Dietry Fiber 11g||44.6%|
|Vitamin K2 0µg||0%|
|Vitamin A 9165.98IU||183.3%|
|Vitamin B-12 2.48µg||41.3%|
|Vitamin B-6 3.6mg||179.8%|
|Vitamin C 9.98mg||16.6%|
|Vitamin D 7.94IU||2%|
|Vitamin D2 0.23µg|
|Vitamin D3 0µg|
|Vitamin E 3.35mg||11.2%|
|Vitamin K1 302.2µg||377.8%|
|Folic Acid 0µg|
|Pantothenic acid 2.59mg||25.9%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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