Vegan Omelet Food

THE BEST VEGAN OMELETTE EVER

Steps:

• Heat 1 tsp olive oil over medium-high heat, add onion and cook until translucent and fragrant, 3-5 mins.
• Add the onion to a blender along with tofu, nutritional yeast, oil, garlic powder, and turmeric. As you're blending, add about a tablespoon at a time of soy milk to help the mixture blend. Puree until you have a smooth paste. Scrape down the sides as needed.
• Add the cornstarch and bouillon, and slowly add the rice flour and puree again for about 30 seconds, add black salt and pepper, and more soy milk if needed, blend again until combined and thick, scraping down the sides. The batter should resemble a pancake batter. Set aside.
• Heat 1 tbsp vegan butter or oil in a nonstick skillet, sauté 2 cloves of garlic, shallot and mushrooms until the mushrooms are browned add spinach and cook until wilted. Remove from the pan and set aside.
• In a large non-stick skillet over medium heat. Add 1 tsp of vegan butter and coat the pan.
• Add half of the tofu batter, and spread it gently with a spatula to cover the bottom of the skillet completely.
• Cover, and cook the omelet for 5 - 8 minutes, or until top seems dry.
• Gently loosen the omelet from the bottom of the pan with a spatula and carefully flip and cook it for another 2 minutes.
• Loosen the omelet again, and some of the toppings to one side of the omelet.
• Gently with your spatula, fold over the other side of the omelet and transfer onto a serving plate. Repeat with remaining batter and fillings.

VEGAN OMELET

Steps:

• Drain the tofu very well and place along with all the other ingredients for the omelet (except the oil) into a blender. Blend until smooth and creamy, then set aside for around 3-5 minutes to allow the batter to thicken slightly. (Please do not taste the batter as chickpea flour tastes bitter when it's raw. Once cooked it'll lose the bitter taste and turn into pure deliciousness!)
• In the meantime, you can prepare the avocado and mushroom topping according to this recipe or sauté other vegetables you would like to use for the filling.
• Once the omelet batter has thickened up a bit, heat a large non-stick pan over medium-high heat and brush the bottom with a bit of oil. Once hot, pour in the batter, trying to create a round circle. Cover the pan and cook the omelet​ for about 4-5 minutes, or until the top looks no longer liquidy. Flip on the other side and cook for another 2-3 minutes until it is no longer soft in the middle.
• Add your desired fillings, then fold one side over so the filling is covered. (If using vegan cheese cook covered for another minute, or until the cheese has melted).
• Enjoy!

CHICKPEA OMELETTE - VEGAN OMELETTE

Steps:

• Put chickpea flour, nutritional yeast, and salt in a mixing bowl and give it all a stir.
• Add half of the water and stir well until it forms a smooth paste. Add the remaining water and stir again until smooth and set aside while you prepare the add-ins.
• Dice up whatever veggies you want to add to your omelette. (about ¼ cup of veggies per omelette).
• Add oil to a well-seasoned iron skillet or a non-stick frying pan and saute the veggies on medium-low for about 3-5 minutes until they become tender.
• Remove the veggies and add them to the batter and give the batter another stir.
• Turn up the heat to medium and pour the batter in the skillet like you would a large pancake and cook for about 5 minutes until the top of the omelette no longer looks wet. (You can put a lid on the frying pan for a minute or two to help it cook evenly.)
• Carefully loosen up the omelette with a spatula and flip the omelette to the other side and cook for 3-5 more minutes until it is no longer soft in the middle. (Make sure there is no wet batter left in the center).
• Top with cheese and fold over so that the cheese is in the middle. (You can also add a handful of baby spinach to the middle of the omelette and it will wilt with the melting cheese.)

VEGAN OMELET

Steps:

• Crumble tofu (I like to use a plastic bag, but it can be done in the skillet with a masher).
• Add red and green peppers, mushrooms, tomato and onion to tofu in skillet.
• Add water and lemon pepper seasoning.
• Cover with medium high heat for 10 minutes (This is what gives it the rich texture).
• Stir and add Braggs and nutritional yeast and turmeric (for color).
• Stir again and add grated soy cheese.
• Turn off heat, Cover for 2 minutes or until cheese melts and enjoy!

VEGAN OMELETTE

Steps:

• Watch the video in the post for visual instructions.Heat about 1-2 teaspoons of oil in a skillet and add the onion, bell pepper, and mushrooms. Saute for a few minutes until the veggies are softened, then turn off the heat.
• Meanwhile, grind 60 grams of red lentils (or split mung beans) in an electric coffee/spice grinder (or high-speed blender) until it's flour. You can also use store-bought lentil flour or mung bean flour. Chickpea flour works too.
• Combine all dry ingredients (ground lentils, tapioca flour, salt, black pepper, cumin, smoked paprika, Kala namak, and turmeric) in a medium-large bowl and stir until combined.
• Add the water and stir with a whisk. Also, add the cooked veggies and fresh herbs (I used parsley), and stir again with a spoon.Allow the batter to sit: Allowing the batter to sit for 5-10 minutes helps create a better consistency. It's not necessary though, but if you have the time, leave it for an extra few minutes.
• Heat a few teaspoons of oil in a skillet (use the same that you used to saute the veggies, just wipe it clean with a tissue) and pour in half of the batter once the oil is hot.
• Spread it evenly with a spoon and let the omelette cook over medium heat for about 3-4 minutes, then flip it over with a spatula (pancake turner) and cook the other side for a few minutes.
• Repeat this process with the other omelette, serve, and enjoy!