Spinach and Mushroom Stuffed Pancakes with Vegan Cheese Sauce

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Spinach and Mushroom Stuffed Pancakes with Vegan Cheese Sauce

These buckwheat pancakes have been stuffed with a spinach and mushrooms before being drizzled with vegan cheese sauce. The perfect dish for dinner on Shrove Tuesday or as a starter for a special meal!

Prep Time1 15

Cook Time30

Total Time1 45

Course: Dinner

Cuisine: Italian

Diet: Vegan, Vegetarian

Keyword: buckwheat, chestnut mushrooms, crispy fried onions, dijon mustard, garlic, non-dairy butter, nutritional yeast, plain flour, soya milk, spinach, vegan cheese

Servings: people

Calories: 560.23kcal

Ingredients

For the vegan buckwheat pancakes

165 grams buckwheat flour
375 millilitres cold water
5 grams salt
25 grams vegetable oil plus extra for frying

For the filling

2 tbsp non-dairy butter
1 onion diced
250 grams chestnut mushrooms sliced
2 cloves garlic minced
450 grams frozen spinach thawed and squeezed to remove any excess moisture
0.5 tsp nutmeg
salt and pepper

For the vegan cheese sauce

575 millilitres soya milk
50 grams non-dairy butter
50 grams plain flour
0.25 tsp Dijon mustard
50 grams vegan cheddar cheese grated
1 tbsp nutritional yeast
salt and pepper

For the topping

1 tbsp breadcrumbs
fresh parsley leaves only

Metric - US Customary

Instructions

To make the pancakes

Add the buckwheat flour and salt to a bowl.
Slowly pour in the water and oil and whisk until you have a smooth batter.
Cover the bowl and let the batter rest for at least 30 minutes. This is an essential step when working with buckwheat so don't be tempted to skip!

To make the cheese sauce

Melt the butter in a saucepan over a low heat. Add the plain flour and mix until it has formed a thick paste.
Slowly add the soy milk, stirring constantly to make sure it is smooth and that no lumps of flour form.
Once all the milk has been added, stir in the mustard, cheese and nutritional yeast.
Season with salt and pepper and keep on a very low heat, stirring regularly while you make the rest of the dish.

To cook the pancakes

Once the batter has rested, heat a little oil in a frying pan.
Pour roughly 1/8th of the batter into the pan and swirl it until the bottom of the pan is thinly and evenly coated.
Let the batter cook for 2 - 3 minutes before carefully flipping and cooking on the other side.
Place the cooked pancake on to a warmed plate and repeat until all of the batter has been used.

To make the filling

Melt the butter in a sauce pan and add the diced onion and a pinch of salt. Let the onions sweat for 8 - 10 minutes until soft.
Add the mushrooms and garlic and cook for a few minutes until they too have softened.
Remove the onions and mushroom from the heat and add to a bowl along with the thawed and drained spinach.
Season the mixture well with nutmeg, salt and pepper.

To assemble the final dish

Pre-heat an oven to 200C / 3902F / gas mark 6.
Add 1-2 tablespoons to each of the pancakes and fold them into quarters.
Arrange them in an oven dish by overlapping them slightly.
Cover with tin foil and bake in the oven for 15-20 minutes or until they are piping hot.
Remove the foil and pour over the cheese sauce. Sprinkle with breadcrumbs and a drizzle of olive oil.
Place the dish back in the oven for 10 minutes or until the cheese sauce is bubbling and the breadcrumbs are crisp and golden.
Serve with fresh parsley (optional).

Notes

Make ahead

All three components of the dish (the pancakes, filling and cheese sauce) can be made ahead of time and simply assembled when you are ready to bake.

Place clingfilm over the cheese sauce and press it on to the surface to make sure it doesn't form a skin while sitting.

Nutrition