Let yourself be surprised by vegan cuisine and learn how to make delicious spinach and mushroom pancakes similar in flavor and texture to the classic bird croquettes. An easy and practical recipe perfect for lunch or dinner.
Ingredients to make spinach pancakes with mushrooms:
- 10 units of Mushrooms
- 3 slices of vegan bread
- 1 cup of non-dairy milk
- 1 handful of spinach leaves (raw without stem)
- 3 tablespoons of yeast flakes (not baking but dietary)
- 2 tablespoons of chickpea flour
- 1 tablespoon of batter flour without egg or starch
- 1 teaspoon of chemical baker’s yeast
- 1 pinch of salt and black pepper
- 1 pinch of dried thyme
- 1 pinch of Nutmeg
How to make Mushroom Spinach Pancakes:
- The first step to make these delicious vegan croquettes is to clean the mushrooms. Cut into medium pieces and sauté with olive oil until lightly toasted.
- Separately, soak the slices of bread in the milk. Then undo the bread with the help of a fork or any utensil you have on hand to knead.
- Mix the bread dough with the sautéed mushrooms and the rest of the ingredients. Keep in mind that the spinach must be cut into strips and that the seasoning of the pancake batter can be corrected by modifying the amount of spices. The result should be a soft and compact dough, you can add more flour if necessary.
- Finally, fry the spinach pancakes, adding tablespoons of dough in a pan with a finger of hot oil. Cook until browned on both sides. Then drain on absorbent paper to remove excess oil.
- Serve the spinach and mushroom pancakes on a bed of sautéed cabbage and enjoy. You can also accompany it with a rice timbale with mashed vegetables or a spicy tomato sauce.
