Spicy Tempeh Crepes with a Savoury Carrot Cream Sauce
Indulge in the bold, plant-based flavors of Spicy Tempeh Crepes with a Savoury Carrot Cream Sauce — a vibrant, nutrient-packed dish that’s as elegant as it is satisfying. Featuring tender, homemade crepes paired with smoky, spiced tempeh and a luxuriously creamy carrot-cashew sauce, this recipe is a celebration of wholesome ingredients and creative cooking. The blend of soy sauce, sriracha, and smoked paprika infuses the tempeh with fiery depth, while the velvety carrot cream sauce, enriched with nutritional yeast and lemon juice, adds a delightful umami tang. Perfect for brunch, dinner, or a special plant-based gathering, these crepes are both a feast for the senses and a guilt-free indulgence. Garnished with fresh parsley and ready in just an hour, this dish is sure to impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Non-dairy milk (unsweetened)
- 0.25 cup Water
- 1 tablespoon Ground flaxseed
- 0.25 teaspoon Salt
- 8 ounces Tempeh
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Sriracha or hot sauce
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 2 medium Carrots (peeled and chopped)
- 0.5 cup Cashews (soaked for 4 hours or boiled for 10 minutes)
- 0.5 cup Vegetable broth
- 2 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a medium bowl, whisk together the flour, non-dairy milk, water, ground flaxseed, and salt until smooth. Let the batter rest for 10 minutes.
While the batter is resting, prepare the tempeh. Crumble the tempeh into small pieces with your hands or a fork.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the tempeh and cook for 5 minutes, stirring occasionally.
Mix the soy sauce, sriracha, smoked paprika, and garlic powder in a small bowl. Pour this mixture over the tempeh and cook for an additional 3-4 minutes, ensuring the tempeh is evenly coated and slightly crisp. Remove from heat and set aside.
For the carrot cream sauce, cook the peeled and chopped carrots in boiling water for 8-10 minutes, or until tender. Drain the carrots and transfer them to a blender.
Add the soaked or boiled cashews, vegetable broth, nutritional yeast, lemon juice, and black pepper to the blender. Blend until smooth and creamy. Adjust seasoning if needed.
To cook the crepes, heat a non-stick skillet or crepe pan over medium heat and lightly grease with remaining olive oil. Pour in about 1/4 cup of batter and quickly swirl the pan to evenly coat the bottom. Cook for 1-2 minutes until the edges lift easily, then flip and cook the other side for 30 seconds. Repeat with the remaining batter.
To assemble, fill each crepe with a portion of the spicy tempeh, fold or roll the crepe, and drizzle generously with the carrot cream sauce.
Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2637 mg | 115% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 15.8 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 917 mg | 71% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2585 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
