Kohlrabi Crêpes in Horseradish, Crushed Cauliflower-Mustard Stew

Directions

To Make the Crêpes:

1. Sift together all dry ingredients. 
2. Add water and olive oil and whisk together just until combined. 
3. Heat large skillet on medium-high heat and add ¼ neutral oil. Ladle ¼ of the batter into the skillet, tilting the pan to form a thin, wide pancake. 
4. Cook for about 1½ minutes until bubbling through the center, then flip and cook the other side for an additional 30 seconds. 
5. Use a spatula to remove from heat and allow to cool. 
6. Repeat to make all 4 crêpes. 

To Make the Kohlrabi Whip:

1. Preheat oven to 400°F.
2. In a medium mixing bowl, toss kohlrabi, turnip, onion, and garlic with mustard, vinegar, tamari, and pepper. 
3. Transfer to baking dish and roast for 15 minutes until vegetables are tender.
4. Allow to cool for 10 minutes, then transfer to food processor. 
5. Add chopped potato and horseradish and pulse until all large chunks are crushed. You want a smooth whip that still retains some texture. 
6. Transfer to a medium bowl and fold in vegan mayo until fully incorporated. 
7. Allow to fully cool before placing in an airtight container and storing in refrigerator.

To Make the Cauliflower-Mustard Stew:

1. Heat a large stockpot on medium-high heat and add the neutral oil. Then add cauliflower, onion, garlic, and potato.
2. Sear, stirring occasionally, for about 4 minutes until evenly brown.
3. Add the sage, Montreal Seasoning, nutritional yeast, dill seed, salt, and pepper and continue to sear for another 2 minutes.
4. Deglaze with white wine.
5. Reduce heat to medium low, add vegetable stock, and simmer for about 10 minutes until vegetables are fork tender.
6. Using a vegetable masher, crush the vegetables to a coarse texture, then stir in remaining ingredients.
7. Serve immediately or allow to cool fully before storing in an airtight container in refrigerator.

Assemble the Dish:

1. Preheat oven to 350°F. 
2. Warm crêpes in oven just until they become pliable, about 2 minutes.
3. Spread about ½ cup kohlrabi whip down the center of each crêpe, then gently roll the crêpe shut, into a cylinder. 
4. Arrange the crêpes in a small roasting pan, cover them, and place in oven to heat fully for about 15 minutes.
5. Meanwhile, heat stew in a medium saucepan just until it starts to boil, then reduce heat and allow to simmer until ready to serve. 
6. Spoon the stew into a large, wide bowl and place the warmed, stuffed crêpes on top. 
7. Garnish with mustard seeds and fresh dill leaves and serve.