Spicy Tempeh Crepes With a Savoury Carrot Cream Sauce

Recipe by rsarahl
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice tempeh thinly across the cake.
  • Combine all marinade ingredients in a big bowl and add tempeh to the marinade.
  • Cover and refrigerate for 20 minutes.
  • While the tempeh is marinating, prepare the crepes: Whisk the crepe ingredients together in big bowl.
  • Heat a 8-inch non-stick skiller over high heat and coat it with nonstick cooking spray.
  • Pour 1/2 cup of crepe batter into the pan.
  • Tilt the pan to coat the surface evenly with batter.
  • Cook for 1 minute, or until bottom is lightly browned and the edges start to slightly pull away from the pan.
  • Flip crepe with a large spatula (or two!) and cook 20 seconds on the other side.
  • Repeat procedure until crepe batter is consumed; recipe should yield 12 crepes from an 8 inch skillet.
  • Crepes can be stacked and covered with a kitchen towel until ready to use.
  • Begin the carrot sauce and the tempeh at the same time so the components will be ready to assemble at the same time.
  • Prepare the carrot sauce: Heat oil in heavy saucepan over medium high heat.
  • Add carrot, onion and garlic and saute for 5 minutes.
  • Add heavy cream and bring to a boil.
  • Add salt and pepper and simmer 15 minutes or until mixture is slightly reduced and thickened.
  • Remove from heat and whiz the mixture using either a stick blender or a stand blender until the sauce is smooth.
  • Cook tempeh and vegetables: Heat 1/3 cup vegetable oil in large saute pan.
  • Add tempeh with marinade, asparagus, shiitake mushrooms and minced garlic.
  • Simmer for 20 minutes.
  • Add salt and pepper to taste.
  • Assemble crepes: Lay crepes out on your clean work surface, divide tempeh mixture equally among crepes, spooning mixture onto center of crepes and folding edges over the filling.
  • Transfer crepes to serving plates.
  • Spoon the hot carrot sauce around filled crepes.
  • Sprinkle the chopped peanuts over the finished crepes and garnish each plate with a wedge of lime.
  • For vegetarian do not use the chicken broth.
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