Vegan Spinach Pancakes

with Creamy Mushrooms
Green and creamy!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
40 min
Vegan Spinach Pancakes with Creamy Mushrooms
Green and creamy!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Filling
Soy cream 9*
0 ML
Vegetable stock cube 15*
0 Pieces

Allergens

*9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) /
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Wilt spinach

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.
Mix batter

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.
Prep filling

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.
Fry vegetables

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.
Stew filling

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.
Fry pancakes

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.
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