Name: Chickpea Crepe Stuffed with Potatoes and Mushrooms with Oregano
Prep time: 25 mins
Cook time: 15 mins
Yield: 4
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, filleted; 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, cut into quarters to decorate; 1 avocado, in slices to decorate; 4 teaspoons parsley, finely chopped; 2 tablespoons red onion, finely chopped