Spinach and Mushroom Crepes {Vegan}

You will never miss the egg in these light and airy crepes. These savory crepes are stuffed with sauteed mushrooms, onion, spinach and then our cauliflower white sauce.
Servings 6
Author Veg Life Staff


  • 1 Tbl Vegetable Oil
  • 1/8 C Onion finely diced
  • 8 Oz. Sliced Mushrooms
  • 1-1/2 C Fresh Spinach Leaves
  • Salt and Pepper to taste
  • Crepes
  • Cauliflower Sauce
  • Parsley or Green Onions for garnish


  • In a large skillet, saute the onion in 1 Tbl of Oil until translucent.
  • Add the sliced mushrooms until they release their juices and brown slightly.
  • Add spinach and wilt.
  • Season to taste with salt and pepper.
  • To assemble, lay the crepe flat and spoon 2-3 Tbl of the mushroom/spinach mixture onto one half as shown below.
  • Spoon about 2 Tbl of the cauliflower sauce over the mixture and fold in half. Top with more of the sauce and garnish with parsley or sliced green onions, if desired.