Name: Vegan Crepes with Corn Sauce
Prep time: 37 min
Cook time: 17 min
Yield: 4
Cuisine: Internacional
Ingredients: 1/4 onions, for the sauce; 1 1/2 cups corn kernels, for the sauce; 3/4 cups potato, cooked and diced small, for the sauce; 1 teaspoon cumin, powdered, for the sauce; 1 teaspoon turmeric, powdered, for the sauce; 1 1/4 cups soy milk, for the sauce; pinches salt, for the sauce; pepper, for the sauce; 2 tablespoons vegetable oil, or 1 tablespoon for the sauce; 1 clove garlic, finely chopped for the filling; 2 tablespoons vegetable oil, for the filling; 1 1/2 cups button mushrooms, quartered, for the filling; 1/2 cups cherry tomato, quartered, for the filling; 1 cup spinach, in strips, for the filling; 2 tablespoons chile flakes, for the filling; salt, for the filling; pepper, for the filling; 1 cup whole-wheat flour, sifted, for the dough; 1 3/4 cups soy milk, for the dough; 3 tablespoons vegetable oil, for the dough; 1/2 tablespoons sugar, for the dough; 1 teaspoon salt, or a pinch for the dough; cooking spray, for the crepes; coleslaw, purple, for garnish; chile flakes, for garnish; yellow corn kernels, sweet, for garnish

Preparation

20 mins

17 mins

Low

For the sauce, blend onion, corn kernels, potato, cumin, turmeric, soy milk, salt, and pepper until smooth. In a small pot with hot oil, strain the sauce and sauté on low heat for 8 minutes. Set aside. For the filling, in a skillet with hot oil, sauté garlic, add mushrooms, cherry tomatoes, spinach, and chili flakes; season with salt and pepper, and cook for 6 minutes. Set aside.