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Vegan Crêpe Tacos with Warm Spinach-Mushroom Filling

Ashley
  • 550 minutes
  • Serves 8

INGREDIENTS

10 oz

Baby bella mushrooms

5 oz

Baby spinach

1

Basil, Fresh

1/2 cup

Chickpeas, dried

1/4 tsp

Garlic powder

2

Leeks

1/2 cup

Split peas, dried yellow

1 1/2 cups

Almond milk, plain unsweetened

1

Tahini

1

Black pepper, Freshly ground

1/2 tbsp

Nutritional yeast

1/4 tsp

Sea salt, fine-grain

1

Sea salt

1 tbsp

Coconut oil

1/2 tbsp

Olive oil

1 tsp

White wine vinegar or apple cider vinegar

1/3-1/2 cup water or as needed to thin