{"id":9491,"date":"2014-09-12T05:00:59","date_gmt":"2014-09-12T11:00:59","guid":{"rendered":"http:\/\/www.blissfulbasil.com\/?p=9491"},"modified":"2021-04-27T14:20:44","modified_gmt":"2021-04-27T20:20:44","slug":"vegan-crepe-tacos-with-warm-spinach-mushroom-filling","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/vegan-crepe-tacos-with-warm-spinach-mushroom-filling\/","title":{"rendered":"Vegan Cr\u00eape Tacos with Warm Spinach-Mushroom Filling"},"content":{"rendered":"

Protein-packed vegan, gluten-free cr\u00eapes are filled with a hearty filling of saut\u00e9ed 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!<\/em><\/strong><\/p>\n

\"Vegan<\/a><\/p>\n

This was\u00a0quite possibly the most difficult recipe to name. Initially, I set out to create a high-protein, vegan cr\u00eape recipe. However, after a few rounds of testing, I decided to put a creative twist on things and use\u00a0the cr\u00eapes 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 Cr\u00eape Tortillas and Warm Spinach, Mushroom, and Leek Filling\u00a0Topped With\u00a0a Drizzle of Tahini.<\/p>\n

Fortunately there\u00a0are\u00a0unspoken rules about this sort of thing, so I won't officially\u00a0subject you to lengthy and confusing titles with nouns\u00a0turned adjectives and commas galore.<\/p>\n

Back to these cr\u00eapes turned tacos.<\/p>\n

\"Vegan<\/p>\n

The cr\u00eapes are made using a similar method as these lentil + quinoa protein pancakes<\/a>, 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, cr\u00eapes, 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 cr\u00eapey-tortilla.<\/p>\n

The filling is super simple but so delicious. You'll saut\u00e9 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\u00a0you feeling energized and ready to take on the day.<\/p>\n

\"Vegan<\/a><\/p>\n

\"Vegan<\/a><\/p>\n

\"Vegan<\/a><\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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3.67<\/span> from 3<\/span> votes<\/div><\/div>\n<\/div>\n

Vegan Cr\u00eape Tacos with Warm Spinach-Mushroom Filling<\/h2>\n
<\/div>\n
Protein-packed vegan, gluten-free cr\u00eapes are filled with a hearty filling of saut\u00e9ed 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!<\/span><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Breakfast, Taco<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>8 hours<\/span><\/span> hours<\/span> 20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>50 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>9 hours<\/span><\/span> hours<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>8<\/span> tacos<\/span><\/span><\/div>\n
<\/g><\/svg><\/span> Calories <\/span>110<\/span>kcal<\/span><\/span><\/div>\n\n\n\n

Ingredients<\/h3>

For the High-Protein Breakfast Crepes<\/h4>