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!
Course: Breakfast, Taco
For the High-Protein Breakfast Crepes
½cupdried yellow split peas
1 ½cupsplain, unsweetened almond milk
1teaspoonwhite wine vinegar or apple cider vinegar
¼-1/2teaspoonfine-grain sea salt
⅓-1/2cupwater or as needed to thin
For Spinach-Mushroom Filling
10ouncesbaby bella mushrooms, stemmed and sliced
2leeks, 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 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.
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.
*Nutrition information includes approximately 1 teaspoon of tahini per taco.