Vegan Crêpe Tacos with Warm Spinach-Mushroom Filling
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!
Servings: 8 tacos
Calories: 110kcal
Ingredients
For the High-Protein Breakfast Crepes
- ½ cup dried yellow split peas
- ½ cup dried chickpeas
- 1 ½ cups plain, unsweetened almond milk
- ½ tablespoon nutritional yeast
- ½ tablespoon olive oil
- 1 teaspoon white wine vinegar or apple cider vinegar
- ¼ teaspoon garlic powder
- ¼-1/2 teaspoon fine-grain sea salt
- ⅓-1/2 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
Garnishes
- Tahini
- Fresh basil, thinly sliced
Instructions
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 ⅓-1/2 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.
To Assemble
- 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.
Notes
*Nutrition information includes approximately 1 teaspoon of tahini per taco.
Nutrition
Serving: 1g | Calories: 110kcal | Carbohydrates: 9g | Protein: 6g | Fat: 6g | Sodium: 243mg | Fiber: 2g