I was in the mood for a sumptuous Sunday dinner this evening, so spent the better part of the day deciding what to make—crepes—and then executing my plan. Since I already had a seitan chick’n roast in the freezer, I set about making some lentil tortillas and a rich mushroom sauce. The resulting crepes filled the bill perfectly: they are lush and sumptuous–just the thing for a rainy Sunday evening!
The recipe makes six crepes: I assumed James would eat three or four and I would eat two, but they are so rich that James could eat only two and I could eat only one! So it looks like we have dinner for another night as well!
Vegan Chick’n-and-Mushroom Crepes
1 lb. chickwheat (or potato-chick’n), shredded
Next, make the mushroom sauce….
- 2 small onions, diced
- 2 TBS vegan butter
- 1 lb. mushrooms, sliced
- 4 cloves garlic, minced
- 6 sprigs fresh thyme
- 1 cup white wine
- 1 cup vegan chicken broth
- 1 can coconut cream
- sea salt and freshly ground pepper to taste
Saute onions in vegan butter for five minutes (until soft); add sliced mushrooms and continue to saute until mushrooms have released moisture; add garlic and thyme and saute for another minute or so. Add white wine and deglaze pan in any areas where browning may have occurred. Simmer until most of the wine has evaporated and add broth and coconut cream. Let simmer until sauce starts to thicken, then taste and add sea salt and ground pepper to taste.
In another pan, sear shredded chickwheat for a few minutes, add a quarter-cup of white wine to deglaze the pan and then add one cup of mushroom sauce and mix well.
Fill six lentil tortillas with the seitan chicken mixture and place tortillas seam-side down in a 13×9 casserole dish. Cover with remaining mushroom sauce.
1/4 cup panko crumbs
Bake at 350 for 30 minutes.
And there you have it: sumpuously lush vegan crepes!
And the song of the day is “Maybe This Time” from Cabaret because I’ve been belting it out all day while I was cooking. My dad’s ashes finally arrived last week, so that may be why I’ve been singing songs from Cabaret all week. Uncharacteristically, he loved a good musical, and Cabaret was his favourite. He wasn’t much interested in being a dad, but he did love being a grandfather. When my mum used to babysit Emily, he used to put on his well-worn VHS tape of Cabaret to amuse her. My mum was worried, however, that the story would traumatize two-year-old Emily, so my dad recorded a VHS version of the movie that included only the songs and none of the plot. I’m always touched when I think about that…
2 thoughts on “Vegan Chick’n-and-Mushroom Crepes!!”
Those look delicious!
~Have a lovely day!