Vegan Flemish White Asparagus with Buckwheat Crêpes 

Last Asparagus Recipe comes with a lazy cozy Sunday!

Snow is here to make spring unique so let’s profit and enjoy some comfort food! 

In the last White Asparagus recipe, I make a classical Flemish Asparagus recipe with Marinola Plant Based twist and buckwheat crepe to add a warming comfort to this cold spring day! 

Enjoy this easy yummi recipe!! 

for 3-4 people 


  • 125g buckwheat
  • 300ml water
  • ½ teaspoon salt
  • 2 tbsp olive oil


  • 1 Asparagus bunch 
  • 300g tofu
  • 1 tbsp chickpea flour
  • ¼ tsp curcuma powder
  • ¼ teaspoon black salt
  • 150ml almond or cashew milk 
  • 2-3 tbsp olive oil
  • Juice from 1 lemon
  • 2 handfuls chopped parsley
  • ½ tsp salt
  • Pepper to taste


  1. Crêpes: Mix all the ingredients together with a whisk and set aside; 
  2. Boil the asparagus for 5 minutes and set aside; 
  3. Filling: Crumble the tofu with the hands and transfer to a pan; 
  4. Add the plant milk, salts, curcuma  and let it cook for 5 minutes until creamy and “scrambled eggs” texture; 
  5. Add the chickpea flour, lemon juice and olive oil, let it cook for 2 more minutes and turn off the heat and add the chopped parsley; 
  6. Fry the crepes and fill with the boiled asparagus. Sprinkle some salt and pepper and top everything with the scramble tofu; 

Leave a Reply

Your email address will not be published. Required fields are marked *