Crepes filled with Morel Mushrooms, Green Beans, Lentil and Seitan Stew
Surprisingly, it's the kids who love the morel mushrooms. The were carefully cleaned (grit can hide in the cells), cut in half and lightly pan-fried in the wok with a little olive oil, salt and pepper.
The lentils were pressure cooked for 16 minutes (along with an onion studded with two cloves). The seitan was cubed and pan-fried along with onion, carrot, garlic and herbes de provence. The green beans were blanched for 3-4 minutes and added to the seitan for a few minutes. Finally, the lentils were added, the seasoning adjusted.
Then the stew was loaded into the crepes from "Vegan with a Vengeance," topped with morels and inhaled... ;)