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Grilled Tempeh and Mushroom Crêpes [Vegan, Gluten-Free]

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Say hello to your weekend breakfast. These egg-free crêpes are made from a blend of whole wheat flour, regular flour, and chickpea flour. Just like classic crepes, they're thin, slightly spongy, and so tasty! These are filled with a savory stuffing of marinated tempeh, mushrooms, and fresh veggies with cashew cheese and plenty of hot sauce.

Grilled Tempeh and Mushroom Crêpes [Vegan, Gluten-Free]

Serves

12

Ingredients

For the Crêpes:

  • 3 cups cold non-dairy milk (rice, soy, or almond)
  • 1/2 cup water
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 cup chickpea flour
  • 2 tablespoons arrowroot powder
  • 1 teaspoon sea salt

For the Filling:

  • Marinated tempeh
  • Garlic
  • Sautéed mushrooms
  • Sautéed bell peppers
  • Chard
  • Cashew cheese
  • Cilantro
  • Sliced green onions
  • Hot sauce

For the Tempeh Marinade:

Preparation

To Make the Crêpes:

  1. Blend all the ingredients together and set in the refrigerator for a few hours before cooking. All day or overnight is probably better.
  2. When you’re ready, lightly spray a well-seasoned 8-inch cast iron or non-stick pan (with sides) with a bit of cooking spray. Then, lay down a 1/4 cup of batter. Swirl it around so it’s evenly distributed. Let it sizzle for a few minutes until the edges just start to peel up, then carefully flip it over with a spatula, cooking the other side for half a minute or so.
  3. Set these aside in a neat little stack covered with a towel or foil.

To Make the Filling:

  1. Combine ingredients for tempeh marinade. Marinate all day or overnight.
  2. Sauté vegetables and tempeh with garlic, then assemble as desired.

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AUTHOR & RECIPE DETAILS


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Fresh, original, delicious vegan food that can be made while balancing the demands of a busy lifestyle. I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography. I write my blog to share food-related experiences while living as an expatriate in Nicaragua. I work really hard to produce the most original, delicious vegan food that I can while balancing the demands of a busy lifestyle. Veganism is a way of life that demands exposure!


 

 

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0 comments on “Grilled Tempeh and Mushroom Crêpes [Vegan, Gluten-Free]”

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Soymoon
1 Years Ago

GLUTEN_FREE???? Hardly!


Reply
Pat
1 Years Ago

Doesn\'t the wheat based flours preclude "gluten free" ?


Reply


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