Vegan Crêpe Tacos with Warm Spinach-Mushroom Filling

🧂 Ingredients

• ½ cup dried yellow split peas
• ½ cup dried chickpeas
• 1 ½ cups plain, unsweetened almond milk
• ½ tablespoon nutritional yeast
• ½ tablespoon olive oil
• 1 teaspoon white wine vinegar or apple cider vinegar
• ¼ teaspoon garlic powder
• ¼-1/2 teaspoon fine-grain sea salt
• ⅓-1/2 cup water or as needed to thin
• 1 tablespoon coconut oil
• 10 ounces baby bella mushrooms, stemmed and sliced
• 5 ounces baby spinach
• 2 leeks, cleaned, halved and sliced (white and light green parts only)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Tahini
• Fresh basil, thinly sliced

Instructions

• 1 Soak the dried yellow peas and chickpeas in water overnight or for at least 8
  hours. Drain off soaking water and rinse.
• 2 Add the soaked yellow peas, chickpeas, almond milk, nutritional yeast, olive
  oil, vinegar, garlic powder, and sea salt to a food processor. Process for 5-6
  minutes or until you have a smooth batter.
• 3 Pour the batter into a large bowl and stir in ⅓-1/2 cup water to thin the
  batter.
• 4 Heat a small (about 6 inches in diameter) nonstick skillet over medium head and
  drop a dab of coconut oil into the pan. Once the oil has heated, pour in just
  under a half-ladle of batter. Cook for 1-2 minutes and flip. Cook another 1-2
  minutes or until both sides are golden. Set aside and repeat until the batter is
  gone. You should end up with approximately 8-10 crepes/tortillas.
• 5 Add the coconut oil to a large skillet and heat over medium.
• 6 Add in the mushrooms, spinach, leeks, salt, and pepper and saute for 8-10
  minutes or until the vegetables are tender.
• 7 Gently fill each of the tortillas with the mushroom-spinach filling. Drizzle
  with tahini, sprinkle with chopped basil, and serve immediately.
• 8 Refrigerate remaining tortillas and filling.

Nutrition Info