Tempeh and Mushroom
Chickpea Crepes
This stuffed vegan pancake is almost like an omelette.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
30 min
This stuffed vegan pancake is almost like an omelette.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make batter
Pour the gram flour into a bowl. Mix in the turmeric, cumin, and salt. Add water and whisk until smooth. Set aside to thicken.
2 Prep filling
Cut tempeh to thin slices, then to small crumbs. Clean and slice mushrooms. Peel carrots and cut to very thin sticks. Peel and cut shallots to thin slices. Peel and mince garlic. Peel and grate ginger. Discard chilli stems and mince chilli. Wash and drain bean sprouts.
3 Cook filling
Heat a pan over high heat and add oil. Fry tempeh crumbs for 6-8 minutes until slightly browned and crispy. Set aside. Add a bit of oil and fry the mushrooms for 5 minutes. Add carrots and shallots, fry for 3-4 minutes. Add garlic, ginger, chilli, bean sprouts, and teriyaki sauce. Stir for 2 minutes. Season with lime juice, salt, pepper and chopped fresh coriander. Toss the tempeh back in and keep warm.
4 Cook pancakes
Heat a pan over medium high heat and add oil. Make one large pancake per eater. Scoop or pour a portion of batter to the hot pan and reduce the heat to medium. Spread the batter to an even layer with a spatula. Fry for 2-3 minutes until nicely browned. Flip and fry on the other side for 2-3 minutes. Repeat with the rest of the batter. Place the pancakes to plates. Divide the filling on top. Turn one side of the pancake on top of the filling to create a pocket. Serve.
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