Spicy Tempeh Crepes With A Savoury Carrot Cream Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 ounces tempeh
• 1/3 cup vegetable oil, for sauteeing
• 1 lime, cut into quarters, for garnish
• 1 cup shiitake mushroom, sliced
• 1 garlic clove, minced
• 8 stalks asparagus, peeled, cut into 4 inch lengths
• 1/2 cup peanuts, shelled, roasted, and rough chopped
• 1 cup vegetable broth or 1 cup chicken broth
• 2 tablespoons chunky peanut butter
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 1/2 tablespoons lemongrass, chopped
• 1/2 tablespoon lime juice
• 1/2 tablespoon fresh ginger, peeled and grated
• 1/2 teaspoon shallot, minced
• 1/2 teaspoon curry powder
• 1/4 teaspoon pepper
• 2 eggs
• 1 cup milk
• 1 cup flour
• 2 tablespoons butter
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 -2 tablespoon water, as needed to thin batter
• 1 lb carrot, peeled and finely diced
• 1 large onion, peeled and finely diced
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• 2 cups heavy cream
• 1/3 tablespoon salt
• 1/3 tablespoon pepper

Recipe

• 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.