Vegan Omelette Food
THE BEST VEGAN OMELETTE EVER
There are a few vegan omelet recipes floating around the internet, but most resemble a sad tortilla more than a classic brunch food. The look, smell, texture, and taste of this are so similar to an egg omelet, I know I've now created the BEST vegan omelet, and I'm thrilled to share it with you here.
Provided by The Edgy Veg
Categories Brunch
Time 26m
Yield 4-6 servings
Number Of Ingredients 21
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.
PLANTAIN OMELETTE (VEGAN)
This was an interesting idea and I'm definitely going to come up with other fillings for this omelette as well. The plantains are a bit sweet and the garlic cashew cheese compliments them very nicely. I think sauteed onions, garlic, bell peppers, avocado, roasted red peppers, tomatoes, and diced fried potatoes in any combination would work as well. You can substitute green bananas if you can't get plantains. Feel free to use vegan cheese instead of the nut cheese. You can also boil the plantains ahead of time and let cool in the refrigerator until you are ready to make the dish. This is not an "egg substitute" - this is a whole new spin off here and it actually really works - nice breakfast meal and very satisfying without all the artery clogging. Adapted from Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi
Provided by Mindelicious
Categories Breakfast
Time 1h
Yield 4 omelettes, 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the ends off the plantains (or bananas) and score the sides. Place the scored plantains in a 3 quart sauce pan, cover with water, and boil for 20 minutes until you can easily poke a fork through them.
- While waiting on bananas, combine cashews, lemon, shoyu, garlic and oil in a food processor and process until smooth, set aside.
- Drain the water from the bananas and let cool (I just throw them in the freezer for a couple minutes). Remove peels which should come off easily and place plantains in a large mixing bowl. Mash with a fork or masher.
- Add flour and baking powder to plantains and knead into a dough. Separate dough into 4 pieces. Roll into balls. Flour the counter and roll the balls into 5 inch circles.
- Heat a skillet over medium heat until hot. (cast iron works well). Pour a small amount of coconut oil into skillet and fry cake on one side until golden, approximately 3 minutes.
- Flip and cover ½ of cooked side with nut cheese, green onions, carrots and cilantro. Once underside is done fold over like an omelet and serve hot.
Nutrition Facts : Calories 730, Fat 42.7, SaturatedFat 8, Sodium 1450, Carbohydrate 85.7, Fiber 7.3, Sugar 32, Protein 14.6
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- Add the vegan butter to a pot and then add the onion and crushed garlic and sauté until slightly softened. Add in the sliced mushrooms and soy sauce and sauté.
- Add in the chopped tomato and sliced vegan sausages and sauté for a few minutes until everything is cooked. Remove from heat and set aside.
- Prepare your omelette by adding soy milk to a jug and then adding in the nutritional yeast, turmeric, paprika, garlic powder, onion powder, black salt and dijon mustard and then whisking into a sauce.
- Weigh out your chickpea flour and then add it into the jug and whisk it in with the soy milk and spices until very well mixed.
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- For the filling, heat a large non-stick pan over medium heat with vegetable oil. Once hot sauté the mushrooms until mostly cooked, approximately four to five minutes. Remove from the pan and wipe clean so you can make the omelette in the same pan.
- Reduce the heat to medium-low. Add a coating of vegan butter to the surface of the pan. Pour some of the omelette batter into the centre and spread it out until it's about 1/4-inch thick. It will take about three to four minutes to cook on the first side. You'll notice the batter being cooked through and getting darker in colour around the perimeter of the omelette. At this point add in some of the cooked mushrooms, finely chopped green onion, and shredded cheese to one side of the omelette. After 30 more seconds or so you can use a spatula and lift one side and fold it over to create a half moon shape. After another 30 seconds or so gently flip the omelette over on to the other side. Cover the pan with a lid to allow the cheese to really melt well inside cooking for another two to three minutes.
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