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Categories:
vegetable oil lime shiitake mushroom garlic stalks asparagus peanuts marinade vegetable broth chunky peanut butter vegetable oil soy sauce lime juice fresh ginger shallot curry powder pepper eggs milk flour butter cayenne pepper curry powder salt pepper water carrot carrot onion garlic vegetable oil heavy cream salt pepper
Viewed: 47 - Published at: 2 years agoIngredients
- 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
- Tempeh Marinade
- 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
- Crepes
- 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
- Carrot Sauce
- 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
Method
- 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.
