Spicy Tempeh Crepes With a Savoury Carrot Cream Sauce Recipe

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Spicy Tempeh Crepes With a Savoury Carrot Cream Sauce
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Ingredients
33
Count
Nutrition
1283
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Slice tempeh thinly across the cake.
  2. Combine all marinade ingredients in a big bowl and add tempeh to the marinade.
  3. Cover and refrigerate for 20 minutes.
  4. While the tempeh is marinating, prepare the crepes: Whisk the crepe ingredients together in big bowl.
  5. Heat a 8-inch non-stick skiller over high heat and coat it with nonstick cooking spray.
  6. Pour 1/2 cup of crepe batter into the pan.
  7. Tilt the pan to coat the surface evenly with batter.
  8. Cook for 1 minute, or until bottom is lightly browned and the edges start to slightly pull away from the pan.
  9. Flip crepe with a large spatula (or two!) and cook 20 seconds on the other side.
  10. Repeat procedure until crepe batter is consumed; recipe should yield 12 crepes from an 8 inch skillet.
  11. Crepes can be stacked and covered with a kitchen towel until ready to use.
  12. Begin the carrot sauce and the tempeh at the same time so the components will be ready to assemble at the same time.
  13. Prepare the carrot sauce: Heat oil in heavy saucepan over medium high heat.
  14. Add carrot, onion and garlic and saute for 5 minutes.
  15. Add heavy cream and bring to a boil.
  16. Add salt and pepper and simmer 15 minutes or until mixture is slightly reduced and thickened.
  17. Remove from heat and whiz the mixture using either a stick blender or a stand blender until the sauce is smooth.
  18. Cook tempeh and vegetables: Heat 1/3 cup vegetable oil in large saute pan.
  19. Add tempeh with marinade, asparagus, shiitake mushrooms and minced garlic.
  20. Simmer for 20 minutes.
  21. Add salt and pepper to taste.
  22. 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.
  23. Transfer crepes to serving plates.
  24. Spoon the hot carrot sauce around filled crepes.
  25. Sprinkle the chopped peanuts over the finished crepes and garnish each plate with a wedge of lime.
  26. For vegetarian do not use the chicken broth.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1283.17 Kcal (5372 kJ)
Calories from fat 838.78 Kcal
% Daily Value*
Total Fat 93.2g 143%
Cholesterol 181.15mg 60%
Sodium 2582.35mg 108%
Potassium 1618.84mg 34%
Total Carbs 85.9g 29%
Sugars 15.56g 62%
Dietary Fiber 14.55g 58%
Protein 39.77g 80%
Vitamin C 19.7mg 33%
Vitamin A 1.3mg 43%
Iron 9.7mg 54%
Calcium 436.6mg 44%
Amount Per 100 g
Calories 184.16 Kcal (771 kJ)
Calories from fat 120.38 Kcal
% Daily Value*
Total Fat 13.38g 143%
Cholesterol 26mg 60%
Sodium 370.61mg 108%
Potassium 232.33mg 34%
Total Carbs 12.33g 29%
Sugars 2.23g 62%
Dietary Fiber 2.09g 58%
Protein 5.71g 80%
Vitamin C 2.8mg 33%
Vitamin A 0.2mg 43%
Iron 1.4mg 54%
Calcium 62.7mg 44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.6
    Points
  • 36
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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