Serves 10 | Prep time: 10 minutes | Cooking time: 45 minutes |


Crepe Batter:
  • 300g buckwheat flour
  • 3 tbsp flaxseed
  • 2 cups of water
  • 1 cup rice milk
  • 2 tbsp olive oil
  • 1 tsp hamalyan salt
  • Pinch of pepper

Bechamel Sauce

  • 4 cups of rice milk
  • 1 tbsp olive oil
  • 100g rice flour
  • ½ tsp salt
  • Pinch of white pepper
  • Pinch of nutmeg
  • 100g vegan cheddar cheese
  • 2 tbsp nutritional yeast + extra for topping
  • 1x400g tin tomato sauce
  • 4 tbsp tomato puree
  • 1 red onion sliced
  • ¼ tsp garlic powder
  • 1 tsp cumim
  • ¼ tsp chilli powder
  • ½ tsp salt
  • ½ lemon juice
  • 1 tbsp maple syrup
  • 1 bouillon stock dissolved in hot water
  • 1x400g tin kidney beans
  • 200g corn

In a pan sauté the onions in the oil till brown and soft. Then add the garlic and sauté for another minute. Mix in the tomato puree and spices, add the tomato sauce and maple syrup, cooking for 15 minutes. Add the lemon juice and season. Set aside.

Place the beans and corn into the tomato and onion sauce and mix. Fill up each crepe with some of the mixture, rolling each one. Layer a baking dish with bechamel sauce or the tomato sauce and lay the stuffed rolled crepes on top. Cover the top with bechamel, vegan cheese and nutritional yeast and bake for 25 minutes.


Place the milk in a pan in a lower heat, add the flour, and olive oil and whisk constantly until it gets ticker, add the salt, pepper and nutmeg and continue whisking until you have a thicker consistency.