If you’re craving a savory vegan dish that’s both hearty and delicious, these vegan stuffed crepes are your answer. Perfect for any meal, these crepes are filled with a flavorful tofu mixture and topped with a creamy béchamel sauce. Let’s dive into this mouth-watering recipe!
Ingredients
For the Tofu Filling:
- Tofu: Crumbled for a protein-packed filling.
- Onion and Garlic: Diced for a sweet and aromatic base.
- Bell Peppers: Red and green, diced for vibrant color and fresh crunch.
- Diced Tomatoes: For juiciness and tang.
- Tomato Paste: To intensify the tomato flavor.
- Seasonings: Red pepper flakes, black pepper, thyme, and salt for a well-rounded flavor.
- Water: To help the ingredients blend and simmer.
For the Crepe Batter:
- All-Purpose Flour: The base of your crepe.
- Cornstarch: For added lightness.
- Salt: Just a pinch.
- Neutral Oil: Such as canola or avocado.
- Soy Milk and Sparkling Water: For a smooth, lump-free batter.
For the Béchamel Sauce:
- Vegan Butter and Vegetable Oil: The fat base for your roux.
- All-Purpose Flour: To thicken the sauce.
- Plant-Based Milk: To create a creamy texture.
- Seasonings: Salt and black pepper to taste.
For the Topping:
- Grated Vegan Cheese: Such as Violife or Daiya for a melty, golden finish.
Instructions
For the Tofu Filling:
- Sauté crumbled tofu in oil until lightly browned.
- Add onion, garlic, and bell peppers; cook until softened.
- Stir in diced tomatoes, tomato paste, and seasonings; simmer until liquid is absorbed.
For the Crepe Batter:
- Whisk together flour, cornstarch, and salt.
- Add oil, soy milk, and sparkling water; mix until smooth.
- Cook crepes in a lightly oiled pan until golden brown on both sides.
For the Béchamel Sauce:
- Melt vegan butter and oil in a saucepan, stir in flour until golden.
- Gradually add plant-based milk, stirring constantly until thickened.
- Season with salt and black pepper.
Assembly:
- Place a crepe in a bowl, add béchamel sauce and tofu mixture in the center.
- Fold the sides like a parcel, top with more béchamel and grated vegan cheese.
- Bake at 180°C (350°F) until the top is golden brown.
Why It’s a Great Recipe
This vegan stuffed crepe recipe is not only delicious but also nutritious. The tofu filling provides a protein-packed base, while the creamy béchamel sauce adds a luxurious texture. It’s perfect for any meal and can be easily customized with your favorite vegetables and seasonings.
Tips and Hacks
- Crepe Perfection: Use a non-stick pan and ensure it’s well-heated before adding the batter.
- Make Ahead: Prepare the tofu filling and béchamel sauce in advance to save time.
- Customize: Swap out the vegetables or add your favorite herbs for a personalized touch.
Storage: Store leftovers in the fridge for up to 2 days, and reheat in the oven for best results.
Oven-baked Stuffed Crepe
These vegan stuffed crepes are filled with a savory tofu mixture and topped with a creamy béchamel sauce, making them perfect for any meal of the day. They’re delicious, nutritious, and easy to customize.
Equipment
- Non-stick crepe pan
- Mixing bowls
- Saucepan
- Baking Dish
Ingredients
For the Tofu Filling:
- 18 ounces tofu ~500g, crumbled
- 1 onion diced
- 2 cloves of garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 can tomatoes ~14 ounces / 400g diced
- 1 tablespoon tomato paste
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- Thyme
- Salt
- 1 cup water ~240ml
- 2-3 tablespoons vegetable oil
For the Crepe Batter:
- 1 1/2 cups all-purpose flour ~180g
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 tablespoons neutral flavored oil such as canola, melted refined coconut, or avocado oil
- 1 cup unsweetened soy milk ~240ml
- 1 cup sparkling water or regular water ~240ml
For the Bechamel Sauce:
- 1 tablespoon vegan butter or margarine
- 3-4 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 cups plant-based milk ~480ml
- Salt to taste
- Black pepper to taste
For the Topping:
- Grated vegan cheese such as Violife or Daiya
Instructions
For the Tofu Filling:
- Crumble the tofu and sauté in a hot pan with 2-3 tablespoons of vegetable oil until lightly browned (about 5-6 minutes).
- Add diced onions and garlic, and continue sautéing until translucent.
- Add diced bell peppers, canned diced tomatoes, and tomato paste, and cook until the tomatoes release their juice.
- Add the spices (red pepper flakes, black pepper, thyme, and salt), and continue to cook for a few more minutes.
- Add water, cover the pan, and let it simmer until the liquid is absorbed.
For the Crepe Batter:
- In a large mixing bowl, whisk together the flour, cornstarch, and salt.
- Add the oil, soy milk, and sparkling water (or regular water). Mix until the batter is smooth and free of lumps.
- Heat a crepe pan and lightly oil it with vegetable oil.
- Ladle the batter onto the pan and spread evenly. Cook on both sides until golden brown. You should end up with about 6 crepes.
For the Bechamel Sauce:
- In a saucepan, melt the vegan butter and add vegetable oil. Stir in the flour and cook until it turns golden.
- Gradually add plant-based milk, stirring constantly until the sauce thickens.
- Season with salt and black pepper, then remove from heat.
Assembly:
- Place a crepe in a bowl, add 1 tablespoon of bechamel sauce, and 2-3 tablespoons of the tofu mixture in the center. Fold the sides like a parcel.
- Pour more bechamel sauce on top and sprinkle with grated vegan cheese.
- Bake at 180 degrees Celsius (350 degrees Fahrenheit) until the top is golden brown.
- Enjoy your delicious stuffed crepes!
Notes
- Customize the filling with your favorite vegetables.
Store leftovers in the refrigerator for up to 2 days.
Reheat in the oven for best results.