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!
This was quite possibly the most difficult recipe to name. Initially, I set out to create a high-protein, vegan crêpe recipe. However, after a few rounds of testing, I decided to put a creative twist on things and use the crêpes as tortillas to create high-protein breakfast tacos. If there were no bounds to appropriate lengths for blog post titles, I think I would call these Vegan Breakfast Tacos with Crêpe Tortillas and Warm Spinach, Mushroom, and Leek Filling Topped With a Drizzle of Tahini.
Fortunately there are unspoken rules about this sort of thing, so I won’t officially subject you to lengthy and confusing titles with nouns turned adjectives and commas galore.
Back to these crêpes turned tacos.
The crêpes are made using a similar method as these lentil + quinoa protein pancakes, but rather than using lentils and quinoa, dried split yellow peas and chickpeas take their place. To make them, you’ll simply soak the dried peas and chickpeas in water overnight, add them to a food processor along with a variety of seasonings, and process the mixture until you have a smooth batter. Then, just as you would cook pancakes, crêpes, or tortillas, you’ll heat oil in a small skillet, pour in a small amount of batter, and cook until you have a golden-kissed crêpey-tortilla.
The filling is super simple but so delicious. You’ll sauté baby bella mushrooms, spinach, and leeks in a dab of coconut oil and season everything with salt and pepper. After you fill your tortillas with this spinach-mushroom goodness, you’ll drizzle a bit of tahini and sprinkle on some fresh basil (if you so choose). Then it’s time to fold, bite, savor, and repeat. And please do repeat, because each taco has 6 grams of plant-based protein, healthy fats from the tahini, and an abundance of nutrients that will leave you feeling energized and ready to take on the day.
Vegan Crêpe Tacos with Warm Spinach-Mushroom Filling
For the High-Protein Breakfast Crepes
- 1/2 cup dried yellow split peas
- 1/2 cup dried chickpeas
- 1 1/2 cups plain, unsweetened almond milk
- 1/2 tablespoon nutritional yeast
- 1/2 tablespoon olive oil
- 1 teaspoon white wine vinegar or apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4-1/2 teaspoon fine-grain sea salt
- 1/3-1/2 cup water or as needed to thin
For Spinach-Mushroom Filling
- 1 tablespoon coconut oil
- 10 ounces baby bella mushrooms, stemmed and sliced
- 5 ounces baby spinach
- 2 leeks, cleaned, halved and sliced (white and light green parts only)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil, thinly sliced
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.
- 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.
- Pour the batter into a large bowl and stir in 1/3-1/2 cup water to thin the batter.
- 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.
For the Spinach-Mushroom Fillling
- Add the coconut oil to a large skillet and heat over medium.
- Add in the mushrooms, spinach, leeks, salt, and pepper and saute for 8-10 minutes or until the vegetables are tender.
- Gently fill each of the tortillas with the mushroom-spinach filling. Drizzle with tahini, sprinkle with chopped basil, and serve immediately.
- Refrigerate remaining tortillas and filling.