Vegan Blueberry Blintzes

Mark Reinfeld
Recipe by
Mark Reinfeld

A vegan or plant-based diet is one that is free from all animal products, and vegan foods are parevepareve(פַּרְוֶה (יידישFood products that are made with neither meat nor milk products and therefore, according to customary kashrut practices, can be eaten with either. Produce, grains, fish, and eggs are considered pareve. The word also is used colloquially to mean “neutral” or “without strong opinions.” by nature. The reasons people choose to enjoy vegan foods are many.

First and foremost, they taste incredible. People also turn to vegan foods for weight-loss and disease prevention. It seems that every week there are new studies and testimonials published about people who have regained their health by dropping their cholesterol levels, losing weight, and coming off heart and diabetes medications by including more plant-based foods in their diets. There are now numerous studies demonstrating that many serious illnesses, such heart disease, obesity, and diabetes can be prevented and reversed by enjoying more vegan foods.

Want to be Earth-friendly? In addition to providing an out-of-this-world culinary experience, eating vegan foods also happens to be one of the most effective steps we can take to protect the environment. The UN's Food and Agriculture Organization estimates that meat production accounts for nearly a fifth of global greenhouse gas emissions -more than the entire world’s transportation industry combined. Others turn to vegan foods out of compassion and sensitivity to suffering of the animals, especially those raised through factory farming. Whatever your reason for having enjoying a vegan meal, there is no need to compromise on flavor - an exciting culinary universe awaits!

This dish evokes many childhood memories where we would lovingly defrost the frozen blintzes with great fanfare and reheat for a special meal. To make them from scratch, and to make them vegan, was a true revelation. Of Slavic origins, blintzes are part of the Eastern European culinary tradition. Many fillings and toppings are possible for both sweet and savory versions. Here is one of the most popular. For a healthier blintz, you can leave out the sautéing at the end. Serve at your next Hanukkah party along with latkes and vegan sour cream.

1 Cup white spelt flour
⅛ Teaspoon sea salt
2 Tablespoons sugar
¼ Teaspoon baking soda
1 Cup soy milk
¼ Cup water
2 Tablespoons vegan butter
½ Teaspoon freshly squeezed lemon juice or apple cider vinegar
½ Teaspoon vanilla extract
Oil for the crepes
7 ounces extra firm tofu
8 ounces vegan cream cheese
2 Tablespoons nutritional yeast
2 Tablespoons tahini
1 Tablespoon freshly squeezed lemon juice
¼ Cup organic sugar
¼ Teaspoon sea salt
8 ounces frozen or fresh blueberries
½ Cup water (add ¼ Cup more water if using fresh blueberries)
2 Tablespoons organic sugar, or to taste
1/8 Teaspoon ground cardamom
1 Tablespoon arrowroot powder dissolved in 2 tablespoons cold water
  1. Prepare the crepes and stack them on a plate:
    • Place the dry ingredients in a bowl and whisk well. Place the wet ingredients in another bowl and mix well. Add the wet to the dry and mix well. 
    • Place a crepe pan over high heat and lightly oil. Pour a rounded 1/4 cup of batter onto the pan and spread as thinly as possible. Cook until bubbles form over the entire surface, approximately 3 minutes, depending on the heat of the pan. Carefully flip and cook for an additional 3 minutes. Repeat until all of the batter is used. Mix the batter in between crepes to maintain a uniform consistency. 
  2. Prepare the filling by placing a pot with 1 inch of water and a steamer basket on high heat. Place the tofu in the steamer basket, cover and cook for 5 minutes. Remove the tofu and rinse well under cold water. 
  3. Meanwhile, place the remaining filling ingredients in a bowl and mix well. Crumble the tofu into the bowl with the filling ingredients and mix well. 
  4. Prepare the sauce by placing all of the ingredients, except the arrowroot mixture, in a small pot over medium heat and stir well. Cook for 5 minutes, stirring occasionally. Add the arrowroot mixture, reduce the heat to low, and stir well. Cook over low heat until the blintzes are finished cooking, stirring occasionally. 
  5. To prepare the blintzes, place approximately 1/4 cup of the filling in the center of each crepe, towards the bottom. Fold in the sides, and then roll the crepe away from you, pulling the bottom portion towards you to create a tight wrap. Repeat with the remaining crepes and reserve approximately 1/2 cup of the filling to garnish the blintzes. 
  6. Heat oil in a large sauté pan. Place the blintzes in the pan and cook for 3 minutes on each side. Serve warm, topped with confectioner’s sugar if using, a liberal amount of sauce, and a dollop of the filling. Garnish with mint leaves, if using. 


Replace the blueberries with strawberries, peaches, mango, or your favorite fruit. 

Mark Reinfeld is a multi-award winning chef and author of seven books, including the best-selling 30 Minute Vegan series and his latest book, Healing the Vegan Way. Mark has over 20 years of experience preparing creative vegan and raw cuisine. Since 2012, he has served as the Executive Chef for the North American Vegetarian Society's Summerfest. He has offered consulting services for clients such as Google, Whole Foods, and Bon Appetit Management. Mark was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua'i."