SPICY TEMPEH CREPES WITH A SAVOURY CARROT CREAM SAUCE
Full and flavorful spicy marinated tempeh, married to curry crepes and carrot cream. Sip a tall, cool ice tea and savor the meal.
Provided by rsarahl
Categories Tempeh
Time 1h
Yield 4 serving(s)
Number Of Ingredients 33
Steps:
- 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.
Nutrition Facts : Calories 1354.8, Fat 109.4, SaturatedFat 41.3, Cholesterol 279.8, Sodium 1538.8, Carbohydrate 67, Fiber 10.3, Sugar 10.8, Protein 39.1
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