Sunday, July 17, 2011

Vegan week day 5: Savoury wholewheat vegan crepes with mushroom and tofu miso stew

Brunch: Savoury wholewheat vegan crepes with mushroom and tofu miso stew

Dinner: Brown rice and veggies salad with mango-lime-coriander dressing

Treats: Vanilla and chocolate vegan cupcakes. Recipe to come tomorrow!

As you may well have noticed already, I am quite into crepes. They're my favorite thing to make the morning after, when people have crashed at your place and are in various states of hungover. Although I'm usually a fan of the almond butter and fruit combination, I had a hankering for savoury crepes yesterday, but didn't want to renege on the vegan week, so I threw some things together for a vegan crepe recipe. And it worked!

The stew was also a complete gamble, but it was really good. The first time I had savoury crepes with the wonderful Liz in TO they contained mushroom stew, so to me, that's the ultimate savoury filling. The miso and ginger in this help to bring a depth of flavour.

You'll need
(Feeds 2)
For crepes
1 cup wholewheat flour
1 cup plain soy milk
1/2 cup water (or more as needed)
1/2 cup vegetable oil
For stew filling
250g mushrooms, sliced
150g tofu, diced
1 onion, diced
1 clove garlic, crushed
1 tbsp miso
1 cup hot water
1/2 tsp cumin
1 inch piece of ginger, grated
1 tbsp vegetable oil
black pepper
Fry the onions and the garlic in the oil
Fry the tofu separately in a little oil
Add miso paste to the hot (but not boiling) water, stir well and add to onions and garlic
Add black pepper, tofu, ginger and cumin
Allow to simmer until it has reduced almost to desired consistency. The water should have evaporated.
Combine all crepe ingredients in a blender and set aside
Add more water if needed to make a thin batter
Add the mushrooms to the stew and cook for 5 more minutes
While the stew is finishing, make the crepes as detailed here and lay on plates
Serve the stew inside the crepes, with a little spinach if you like, fold crepes over and serve!
You can double the amounts of everything in the stew to make it a main meal for 2, but just don't cook it for quite as long; you'll want a little more moisture in the recipe than I allowed for here. Be sure not to boil it though, as miso isn't meant to be boiled.

These don't hold together as well as normal crepes, so try to flip them only once. They're a bit more textured than the usual crepe, and take to savoury fillings like a dream. I'll definitely be making these again....tomorrow.

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