simple homemade plant-based recipes

Vegan Omelet

 

Make your favorite “egg-like” breakfast meal with chickpea flour, stuffed with lots of veggies. Black salt makes it taste and smell a lot like an egg.

 

 

Kala Namak – the black salt – has a high sulfur content making it perfect for all dishes that need an “eggy” taste and smell.

 

 

Vegan Omelet

Make your favorite "egg-like" breakfast meal with chickpea flour, stuffed with lots of veggies. Black salt makes it taste and smell a lot like an egg.
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast
Servings 4 servings

Ingredients
  

  • 200 g firm tofu
  • 3 tbsp nutritional yeast
  • 3 tbsp chickpea flour
  • 1 tsp baking powder
  • 1 tsp black salt
  • a pinch of black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric powder
  • 1 tsp Maizena
  • 1 tbsp olive oil
  • 3/4 cup soy milk

Instructions
 

  • Add all ingredients to a blender and mix until smooth ( add more soy milk or water if too thick ). Let it sit for 5-10 mins.
  • Heat vegan butter or vegetable oil in a nonstick pan on medium-high heat until hot. Pour in the mixture and use a spoon to make it as thin as possible. Continue cooking until it's easy to flip around.
  • Flip the omelet and place the filling of your choice on one side of the omelet. Fold omelet in half and let it cook for a minute.
  • Slide omelet onto a plate and serve.

Notes

For the filling add any veggies you like. I had mushrooms, onions, garlic, spinach and red bell peppers.
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