Vegan Crepe Tacos

By Ellie

8 Person

550 Minutes

0 Calories

Protein-packed vegan, gluten-free crêpes are filled with a hearty filling of sautéed mushrooms, spinach, and leeks. The finishing touch? A drizzle of tahini. Each of these savory tacos offers a whopping 6 grams of plant-based protein! The recipe of crepe is simple, do not need too much kitchen things, you can enjoy the delicious crepe recipes! crepe recipes are not only for breakfast but also for lunch and dinner. Of course, homemade crepe recipes are not only delicious but also healthy. If you think this recipe is great, please bookmark it and share it with your friends.

Ingredients

Garnishes

Fresh basil, thinly sliced
Tahini

For Spinach-Mushroom Filling

Freshly ground black pepper, to taste
Sea salt, to taste
2 leeks, cleaned, halved and sliced (white and light green parts only)
5 oz. baby spinach
10 oz. baby bella mushrooms, stemmed and sliced
1 tbsp. coconut oil

For the High-Protein Breakfast Crepes

1/3-1/2 cup water or as needed to thin
1/4-1/2 tsp. fine-grain sea salt
1/4 tsp. garlic powder
1 tsp. white wine vinegar or apple cider vinegar
1/2 tbsp. olive oil
1/2 tbsp. nutritional yeast
1 1/2 cups plain, unsweetened almond milk
1/2 cup dried chickpeas
1/2 cup dried yellow split peas

Method

01

For the High-Protein Crepes: Soak the dried yellow peas and chickpeas in water overnight or for at least 8 hours. Drain off soaking water and rinse.
02

For the Spinach-Mushroom Filling: Add the coconut oil to a large skillet and heat over medium.
03

To Assemble: Gently fill each of the tortillas with the mushroom-spinach filling. Drizzle with tahini, sprinkle with chopped basil and serve immediately.
04

For the Spinach-Mushroom Filling: Add in the mushrooms, spinach, leeks, salt, and pepper and saute for 8-10 minutes or until the vegetables are tender.
05

To Assemble: Refrigerate remaining tortillas and filling.
06

For the High-Protein Crepes: Add the soaked yellow peas, chickpeas, almond milk, nutritional yeast, olive oil, vinegar, garlic powder, and sea salt to a food processor. Process for 5-6 minutes or until you have a smooth batter.
07

For the High-Protein Crepes: Pour the batter into a large bowl and stir in 1/3-1/2 cup water to thin the batter.
08

For the High-Protein Crepes: Heat a small (about 6 inches in diameter) nonstick skillet over medium head and drop a dab of coconut oil into the pan. Once the oil has heated, pour in just under a half-ladle of batter. Cook for 1-2 minutes and flip. Cook another 1-2 minutes or until both sides are golden. Set aside and repeat until the batter is gone. You should end up with approximately 8-10 crepes/tortillas.

Related Tags

Vegan Crepe Tacos

4.3

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Prep Time 500 Mins
Cook Time 50 Mins
Total Time 550 Mins

02 Ingredients

Garnishes

Fresh basil, thinly sliced

Tahini

For Spinach-Mushroom Filling

Freshly ground black pepper, to taste

Sea salt, to taste

2 leeks, cleaned, halved and sliced (white and light green parts only)

5 oz. baby spinach

10 oz. baby bella mushrooms, stemmed and sliced

1 tbsp. coconut oil

For the High-Protein Breakfast Crepes

1/3-1/2 cup water or as needed to thin

1/4-1/2 tsp. fine-grain sea salt

1/4 tsp. garlic powder

1 tsp. white wine vinegar or apple cider vinegar

1/2 tbsp. olive oil

1/2 tbsp. nutritional yeast

1 1/2 cups plain, unsweetened almond milk

1/2 cup dried chickpeas

1/2 cup dried yellow split peas

03 Method

Step 1

For the High-Protein Crepes: Soak the dried yellow peas and chickpeas in water overnight or for at least 8 hours. Drain off soaking water and rinse.

Step 2

For the Spinach-Mushroom Filling: Add the coconut oil to a large skillet and heat over medium.

Step 3

To Assemble: Gently fill each of the tortillas with the mushroom-spinach filling. Drizzle with tahini, sprinkle with chopped basil and serve immediately.

Step 4

For the Spinach-Mushroom Filling: Add in the mushrooms, spinach, leeks, salt, and pepper and saute for 8-10 minutes or until the vegetables are tender.

Step 5

To Assemble: Refrigerate remaining tortillas and filling.

Step 6

For the High-Protein Crepes: Add the soaked yellow peas, chickpeas, almond milk, nutritional yeast, olive oil, vinegar, garlic powder, and sea salt to a food processor. Process for 5-6 minutes or until you have a smooth batter.

Step 7

For the High-Protein Crepes: Pour the batter into a large bowl and stir in 1/3-1/2 cup water to thin the batter.

Step 8

For the High-Protein Crepes: Heat a small (about 6 inches in diameter) nonstick skillet over medium head and drop a dab of coconut oil into the pan. Once the oil has heated, pour in just under a half-ladle of batter. Cook for 1-2 minutes and flip. Cook another 1-2 minutes or until both sides are golden. Set aside and repeat until the batter is gone. You should end up with approximately 8-10 crepes/tortillas.

04 Author