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Vegan Breakfast Tacos with Warm Mushroom Filling
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3.67 from 3 votes

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!
Prep Time8 hrs 20 mins
Cook Time50 mins
Total Time9 hrs 10 mins
Course: Breakfast, Taco
Servings: 8 tacos
Calories: 110kcal


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


  • Tahini
  • 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.

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.


*Nutrition information includes approximately 1 teaspoon of tahini per taco.


Serving: 1g | Calories: 110kcal | Carbohydrates: 9g | Protein: 6g | Fat: 6g | Sodium: 243mg | Fiber: 2g