Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan omelette. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Vegan Omelette is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Vegan Omelette is something which I have loved my entire life. They are fine and they look wonderful.
Most vegan omelet recipes I have seen are also chickpea flour-based; not my cup of tea to be honest. The goal is to make an omelette after all, not a pancake. I've been on a mission to make the BEST vegan omelet and have experimented when it comes to the look, smell, texture, and taste so similar to an actual egg omelet. Light and fluffy vegan omelette served with sautéed mushrooms, tomatoes, onion, vegan cheese and vegan sausage for a fabulous vegan breakfast of champions.
To begin with this particular recipe, we have to prepare a few ingredients. You can have vegan omelette using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vegan Omelette:
- Get 1,5 cups Chickpea Flour (375 ml)
- Get 5 ml Black Salt (or Herb Salt)
- Make ready 2.5 ml Tumeric
- Prepare 5 ml Hing (garlic /onion alternative)
- Get 1.5 Cups Water (375 ml)
- Make ready 1 cup Packed Cauliflower Rice
- Prepare 2 Bunches Asparagus (about 20 spears)
- Get 5 ml Lemon Juice
- Make ready Black Pepper (optional seasoning)
Vegan omelets are one of my favorite quick breakfasts to throw together, and most of the time I don't even follow a recipe. This one ingredient will take your vegan omelette to the next level, giving it real egg flavor without the eggs! Easy to make + naturally dairy-free, egg-free, and gluten-free, this omelette is the perfect way to start any morning. This Vegan Omelette Tastes Like Eggs.
Instructions to make Vegan Omelette:
- Place dry ingredients in a bowl and add water bit by bit while stirring with a wire wisk. Next stir in the cauliflower (about two cups of cauliflower florets, washed and blended in food processor or grated finely by hand).
- Wash the asparagus and chop the bottom two thirds of the stems into thin slices. Sauté in a bit of coconut oil. Add 30 ml water and cover with lid, stirring occasionally. Add the asparagus tips which you kept whole. Continue to sauté until tender yet firm. Add lemon juice.
- Pour a thin layer of the batter into a hot pan. Reduce heat. Dedvide topping into the amount of portions you wish to cook. Add topping for each omelette on top.
- Cook for a few minutes until you are able to slide a spatula under the omlette and flip over. Cook on the other side until golden brown.
- Flip over again to serve with topping on top. Season to taste with black pepper and some herb salt. Repeat for every omlette. The runnier your batter, the thinner the omlette will be and the longer it is cooked on low heat the crispier it will become. So play around with consistency and temperature until it is ideal for your taste. Serve with home made tomatoe sauce. Enjoy!
- Alternatively you can top your omlette (pancake) with raw vegetables after it has been cooked on both sides. Avo tomatoe slices and baby spinach works well.
Easy to make + naturally dairy-free, egg-free, and gluten-free, this omelette is the perfect way to start any morning. This Vegan Omelette Tastes Like Eggs. This recipe is just as quick and easy as the real thing. Although it doesn't taste exactly like eggs (not an easy feat!), it makes for a delicious vegan breakfast. Besides being flavorful and delicious, this vegan omelet is rich in plant-based protein and fiber!
So that is going to wrap this up with this special food vegan omelette recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
