Vietnamese Crêpes Vegan & Gluten-free Recipe | Bánh Xèo



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Here is a vegan recipe for one of our favourite Vietnamese dishes from before we went vegan. Bánh Xèo is a coconut rice crêpe that is usually made with pork & shrimp and served with fish sauce. Here’s a veganized version of this recipe that we made up with king oyster mushrooms & tofu as the filling and an amazing vegan “fish sauce” that taste very similar to the real thing. Make sure you serve it with lots of fresh salads & mints!

Ingredients

Crêpe Batter (makes about 8 large crêpes)
2 cups rice flour
1/2 tsp turmeric
1 tsp salt
1 cup coconut mlik
1 1/2 cup water
1-2 scallions, thinly sliced

Filling
1 onion (thinly sliced)
2 cups mushrooms (1/4 inch slices)
1 cup tofu* (chopped into small pieces)
*we used fried puffy tofu for this recipe but feel free to use any firm tofu of your choice.

Vegan Fish Sauce (Nước mam chấm)
1/3 cup water
1/8 tsp salt
2 tsp maple syrup or sweetener of your choice
1 tsp vinegar (adjust to taste depending on type of vinegar/ acidity)
1 tsp soy sauce or tamari
1 tsp sambal oelek (chili paste)
1 tsp minced garlic

Serve with large green or red leaf lettuce for wrapping and cilantro & assorted mints/greens. Roquette or Mâche salad also tastes amazing with this crêpe.

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Vietnamese Crêpes Vegan & Gluten-free Recipe | Bánh Xèo

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