🍽️ Vegan Crêpes Casserole with Mushrooms and Spinach

Name: Vegan Crêpes Casserole with Mushrooms and Spinach
Total time: 30 min
Yield: 4 servings
Ingredients: all-purpose flour, Type 405 310 g; salt pinch; pepper, black ground pinch; nutmeg, ground pinch; sunflower oil 5 tbsp; soy milk 700 ml; dill, fresh 20 g; onions, yellow 1 pc.; mushrooms, brown 200 g; leaf spinach 200 g; vegetable broth 200 ml; Vemondo Grating Delight 200 g

408 kcal · 30 min · 4 servings

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Ingredients

all-purpose flour, Type 405 310 g
salt pinch
pepper, black ground pinch
nutmeg, ground pinch
sunflower oil 5 tbsp
soy milk 700 ml
dill, fresh 20 g
onions, yellow 1 pc.
mushrooms, brown 200 g
leaf spinach 200 g
vegetable broth 200 ml
Vemondo Grating Delight 200 g

Instructions

1. Preheat the oven to 100 degrees Celsius using top and bottom heat.
2. Mix 300 grams of flour, salt, pepper, nutmeg, 3 tablespoons of oil, and 500 milliliters of soy milk in a bowl using a hand mixer and whisk until you have a smooth batter.
3. Wash the dill, shake it dry, and chop it finely.
4. Reserve 1 tablespoon of the chopped dill and mix the rest into the crepe batter.
5. Grease a medium-sized frying pan with 1 teaspoon of oil and heat it over medium heat.
6. Pour 1 ladle of the batter into the hot oil and spread it thinly by tilting the pan.
7. Cook the crepe for about 1 to 2 minutes on each side.
8. Slide the finished crepe onto a plate.
9. Prepare the remaining crepes in the same way.
10. Keep the finished crepes warm in the preheated oven.
11. Halve the onions, peel them, and dice them finely.
12. Clean the mushrooms with kitchen paper if necessary and dice them finely.
13. Wash the leaf spinach, spin it dry, and chop it roughly.
14. Heat 2 tablespoons of oil in a large frying pan over high heat.
15. Fry the mushrooms for about 5 minutes until the liquid has evaporated.
16. Add the diced onions and fry them for about 2 minutes.
17. Fold in the leaf spinach and season generously with salt and pepper.
18. Take the crepes out of the oven.
19. Fill each crepe with 2 to 3 tablespoons of the mushroom and spinach filling.
20. Roll up the filled crepes.
21. Place the rolled crepes side by side in a greased baking dish.
22. Preheat the oven to 180 degrees Celsius.
23. Heat a pan with 1 tablespoon of oil over medium heat.
24. Dust the hot pan with 1 tablespoon of flour.
25. Add the remaining soy milk and broth.
26. Cook the sauce, stirring constantly, for about 3 minutes.
27. Pour the vegan sauce over the crepes in the baking dish.
28. Sprinkle the crepes with vegan cheese.
29. Bake the casserole in the oven for about 15 minutes.
30. Let the vegan crepe casserole with mushrooms and spinach cool down briefly.
31. Garnish the casserole with fresh dill and serve.

Nutrition per serving

kcal: 408
Protein: 14 g · Fett/Fat: 20 g · Carbs: 45 g