Name: Chickpea Crepe Filled with Potatoes and Oregano Mushrooms
Prep time: 40 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 3/4 cups chickpea flour; 3/4 cups soy milk; 2 tablespoons vinegar; 2 teaspoons apple cider vinegar; 1/4 teaspoons turmeric; 1/4 teaspoons onion powder; 1/4 teaspoons garlic powder; 1/4 teaspoons baking soda; 1/4 teaspoons salt; 1 tablespoon olive oil; 4 tablespoons red onion, finely chopped; 1 cup potato, cooked and diced; 1 cup button mushrooms, sliced; 1/2 cups Eva® broccoli bits; 1 teaspoon oregano; 1/2 teaspoons salt; 1/2 teaspoons white pepper; 1/2 teaspoons olive oil; 1/4 cups cherry tomato, quartered for garnish; 1 avocado, sliced for garnish; 4 teaspoons parsley, finely chopped; 2 tablespoons red onion, finely chopped

Preparation

25 mins

15 mins

Low

For the chickpea crepe, blend all the ingredients until you obtain a homogeneous mixture. Set aside. In a medium skillet, heat the olive oil and cook the red onion until translucent. Add the potatoes, mushrooms, Eva® Broccoli Bits, and cook for 5 minutes. Season with oregano, salt, and pepper. Set aside.