A veganized omelette! The texture, taste and look are on point with this recipe. Wow your egg loving friends with this egg-free version of the beloved omelette.
Author: Jules
Recipe type: Breakfast, brunch
Cuisine: comfort food,
Serves: 2
Ingredients
1½ cups (350g) firm tofu, patted with tea towel to remove excess liquid
⅓ cup chickpea flour
½ cup milk
2 tbsp tapioca flour
1tsp garlic/onion
½ tsp turmeric
½ tsp black salt
¼ cup nutritional yeast
Dash of Pepper
2 tsp Alligga flax oil (for cooking)
Filling:
2 cloves garlic
1 tsp flax oil
Choice of veggies, diced (mushrooms, peppers, spinach, red onion)
Vegan cheese Chao, Black Sheep, Gusta are all good options
Blend all omelette ingredients, except for flax oil, in your blender until it’s as smooth as a baby’s bottom.
Test the texture: dip a spatula in the mixture. Does the mixture stay on the spatula, but it’s on the verge of dripping? Perfect.
Turn a pan to medium heat and oil it up.
Pour half the mixture onto the oiled pan and set timer for 2 minutes 30 seconds. DO NOT TOUCH.
When the timer goes off the omelette should be darkening on the top, maybe with a few bubble holes. Cover half of the omelette with half of your fillings. Then fold one side over to create your vegan omelette!
Place lid on the pan and let cook for a minute to melt that cheese.
Serve with avocado slices and a mega-drizzle of hollandaise sauce. Helloooooo Brunch.
Recipe by HookedOnPlants at https://hookedonplants.ca/2018/04/05/vegan-omelette-hollandaise-sauce/