A Vegan Omelette.
This is one of those meals that you will come back to again and again and again…
Simple ingredients and not much of a clean up.
It’s hearty and filling while being healthy and light at the same time. Doesn’t sound possible, I know. But it is. I love cooking with chickpea flour too. A great alternative to gluten products.
Also beware that you could easily serve this omelette for two, but I can absolutely eat it in its entirety.
One clove garlic, sliced thin
4 spring onions, chopped
3/4 c sliced mushrooms
1/4 t red pepper flakes
1 t turmeric
1/2 t salt
2/3 c nut or soy milk
3/4 c chickpea flour (sometimes called gram flour)
Heat 3 tablespoons of oil in a large non-stick pan.
Toss in mushrooms and green onions.
Cook over medium heat for a few minutes and then turn heat to low.
Add in garlic and red pepper.
While veggies are cooking, make your batter.
Whisk together chickpea flour and milk.
Add in turmeric and salt.
You should have a mixture the consistency of pancake batter now.
Add a little more olive oil to your pan now if there isn’t a thin layer at the bottom. Not enough oil will cause your omelette to stick.
Turn the heat up to medium low and pour the batter in, tilting the pan around so that the batter reaches the edges.
Let this cook for about 8 minutes.
Use a spatula to loosen the edges.
If the middle still feels soft, let it cook a bit longer. Be careful not to let it burn!
This next part is fairly difficult but not flipping it successfully in one piece has no effect on the flavor so don’t worry.
If you can flip it over in one piece, well done! It takes practice and skill…I can only do it perfectly half of the time.
Let your omelette cook through on the other side.
You don’t want it to dry out. You may want to taste a piece to check for doneness now. It should be soft with a slightly crispy outer layer. Mushrooms should be browned but not burned.
I usually top this with some greens and fresh tomatoes. Perfection!
I love how turmeric gives this such a beautiful deep yellow color, very similar to that of an omelette. Not to mention that turmeric has great medicinal properties such as being a natural anti-oxidant and a liver detoxifier.
Recipe inspiration from chocolate and beyond, a great blog!
3 Responses to “A Vegan Omelette.”
[…] I got very curious, a vegan omelette?? How is that possible? Luckily there is a recipe, Food.Fashion.Farm, owner of the picture that got me all hungry in the middle of the night. I knew I had to try it […]
I was thinking, by replacing salt here with black salt would give this vegan omelette an eggy smell and taste. 😮
Oooh interesting!! I don’t think I have any black salt but if you try it let me know how it tastes!