Vegan Chickpea Crepes with Mushrooms, Cheese, and Spinach
Vegan chickpea crepes stuffed with mushrooms, spinach, and vegan cheese—creamy inside, crispy outside, egg-free and gluten-free. Perfect for a quick, nutritious breakfast!
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Cooking tools:
- Crepe pan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Plate
Ingredients
- 1 cup chickpea (garbanzo) flour
- 1 cup low-sodium vegetable stock or water (gluten free if desired)
- 2 tbsp nutritional yeast
- 1/4 tsp black salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp tumeric
- 1 tsp Dijon mustard (gluten free if desired)
- 1 tsp vegan butter
- 1/2 onion, chopped
- 1 garlic clove, chopped
- 2 cups sliced white or brown mushrooms
- 2 handfuls fresh spinach (about 3 cups)
- 1/2 cup grated mozza or cheddar vegan cheese
- pea shoots, for serving (optional)
- hot sauce (optional)
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