Vegan Mushroom Salad Crepe


This satisfying vegan dish is inspired in Naturally Sassy’s Mushroom Minced Tacos. I made her mushroom and casjew sauce recipe but since I did not have corn tortillas, I made an oregano crepe.

I met Naturally Sassy through Instagram. Her fun and delicious vegan dishes cautivated me and I felt more in love with her blog when I found out that she, like me, is also a ballet dancer. You can follow her on Instagram as Naturally Sassy and visit her blog at

This Vegan Mushroom Salad Crepe is filled with sautée mushrooms in a fresh and homemade tomato sauce, wilted spinachs and quinoa. I made a Garlic Cashew Sauce for topping. The crepe is flavored with oregano. All these powerful ingredients make this dish nutrient dense, full of minerals, vitamins and plenty of healthy fats and protein.



yield: 4 servings

For the crepe:

1/4 cup whole wheat flour

1/2tsp oregano powder

a pinch of sea salt

1/2 cup water

*Repeat the serving sizes to complete a yield for 4 people.*


For the mushrooms:

1cup of mushrooms (diced)

a drizzle of coconut oil

For the tomato sauce:

1/2 cup baby tomatoes

1T water

For the cashew dressing:

1/2 cup cashews

1/4 cup+1T water

1/4tsp garlic



Wilted Spinachs


For the tomato sauce:

1- In a food processor add the tomatoes with the water until liquid.

2- Then, transfer to a small casserole and bring to a boil in low heat.

For the cashew dressing:

1- In the same food processor add the cashews with the water and garlic and process until dressing consistency.


For the mushrooms:

1- Turn on a stove top on medium heat and heat a pan with a drizzle of organic coconut oil.

2- Add the mushrooms and let cook for 5 minutes.

3- Now, add the tomato sauce and let cook until the mushrooms are soft.

4- Turn off the stove.


For the crepe:

1- Turn on a stove top on medium heat and heat the pan with a drizzle of organic coconut oil.

2- Add all of the dry ingredients i a bowl and mix.

3- Slowly, add the water and mix until well dissolved.

4- Add all of the mixture to the pan and let cook until firm (about 3-4 minutes)

5- Flip the crepe and let cook another minute.

6- Once done, transfer it to the serving dish.


For assembly:

1- In a bowl mix a small quantity of the mushrooms, quinoa and wilted spinach.


2- Add the salad to a side of the crepe and fold until covered.


3- Finally drizzle the cashew dressing on top.


You may serve it to go!