Vegan Spinach Pancakes

with Creamy Mushrooms

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Instructions

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1 Wilt spinach

Wash, dry and chop spinach. Heat a bit of water in the bottom of a pot and add chopped spinach. Cook for about 2 minutes until the spinach becomes wilted. Drain well.

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2 Mix batter

In a blender (or with a mixer in a bowl), combine wilted spinach, almond milk, all purpose flour, vegan egg powder and salt. Mix until smooth and fluffy. Let the batter sit for at least 10 minutes.

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3 Prep filling

Halve leeks lengthwise and wash carefully between the layers. Cut to thin slices. Clean mushrooms well and cut to quarters. Peel and mince garlic. Rinse and chop parsley and chives.

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4 Fry vegetables

Heat oil in a large pan over medium heat. Add leeks and fry with a pinch of salt for 5 minutes until nicely softened. Set aside. Add a bit of oil and bring the heat up. Fry mushrooms for 8-10 minutes until well browned.

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5 Stew filling

Add leeks back to the pan with the mushrooms. Add garlic and stir for 2 minutes. Add soy cream, water and crumbled vegetable stock cube. Bring to a bubble and let stew on the pan for 5-8 minutes until thickened. Finally stir in the parsley and the chives. Season with salt and pepper to taste. Keep warm.

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6 Fry pancakes

Heat oil in another (non-stick) pan and add a ladle of the pancake batter. Turn the pan so that the batter spreads to an even, thin layer. Fry for about 4 minutes until nicely browned on the bottom and fully set, then flip with a wide spatula. Fry the other side for about 3 minutes. Repeat with the rest of the pancakes. Serve with warm filling.

Tips for fussy eaters

Save a bit of the batter and make a couple of small pancakes that they can have with jam for dessert!

Pro tip

Prep ahead! Have the batter sit in the fridge and the stuffing cooked all the way. Before dinnertime, just fry the pancakes and heat up the filling!

Green and creamy!

Cooking Time: 40 min

Cals 356 · Prot 19.1 · Carbs 53.4 · Fat 9.6

Ingredients

Number of people

Pancakes

Spinach (palak) 150.00 Grams
Almond milk 300.00 ML
All purpose flour 80.00 Grams
Vegan egg powder 30.00 Grams
Salt 0.50 Tsp
Olive oil 2.00 Tbsp

Filling

Leeks 0.50 Pieces
Mushroom 400.00 Grams
Garlic cloves 2.00 Pieces
Fresh parsley 15.00 Grams
Fresh chives 15.00 Grams
Olive oil 2.00 Tbsp
Soy cream 100.00 ML
Water 100.00 ML
Vegetable stock cube 0.50 Pieces
Salt 0.25 Tsp
Black pepper 0.25 Grams

Green and creamy!

Cooking Time: 40 min

Cals 356 · Prot 19.1 · Carbs 53.4 · Fat 9.6

Instructions

photo

1 Wilt spinach

Wash, dry and chop spinach. Heat a bit of water in the bottom of a pot and add chopped spinach. Cook for about 2 minutes until the spinach becomes wilted. Drain well.

photo

2 Mix batter

In a blender (or with a mixer in a bowl), combine wilted spinach, almond milk, all purpose flour, vegan egg powder and salt. Mix until smooth and fluffy. Let the batter sit for at least 10 minutes.

photo

3 Prep filling

Halve leeks lengthwise and wash carefully between the layers. Cut to thin slices. Clean mushrooms well and cut to quarters. Peel and mince garlic. Rinse and chop parsley and chives.

photo

4 Fry vegetables

Heat oil in a large pan over medium heat. Add leeks and fry with a pinch of salt for 5 minutes until nicely softened. Set aside. Add a bit of oil and bring the heat up. Fry mushrooms for 8-10 minutes until well browned.

photo

5 Stew filling

Add leeks back to the pan with the mushrooms. Add garlic and stir for 2 minutes. Add soy cream, water and crumbled vegetable stock cube. Bring to a bubble and let stew on the pan for 5-8 minutes until thickened. Finally stir in the parsley and the chives. Season with salt and pepper to taste. Keep warm.

photo

6 Fry pancakes

Heat oil in another (non-stick) pan and add a ladle of the pancake batter. Turn the pan so that the batter spreads to an even, thin layer. Fry for about 4 minutes until nicely browned on the bottom and fully set, then flip with a wide spatula. Fry the other side for about 3 minutes. Repeat with the rest of the pancakes. Serve with warm filling.

Tips for fussy eaters

Save a bit of the batter and make a couple of small pancakes that they can have with jam for dessert!

Pro tip

Prep ahead! Have the batter sit in the fridge and the stuffing cooked all the way. Before dinnertime, just fry the pancakes and heat up the filling!

Ingredients

Number of people

Pancakes

Spinach (palak) 150.00 Grams
Almond milk 300.00 ML
All purpose flour 80.00 Grams
Vegan egg powder 30.00 Grams
Salt 0.50 Tsp
Olive oil 2.00 Tbsp

Filling

Leeks 0.50 Pieces
Mushroom 400.00 Grams
Garlic cloves 2.00 Pieces
Fresh parsley 15.00 Grams
Fresh chives 15.00 Grams
Olive oil 2.00 Tbsp
Soy cream 100.00 ML
Water 100.00 ML
Vegetable stock cube 0.50 Pieces
Salt 0.25 Tsp
Black pepper 0.25 Grams
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