Easiest Way to Prepare Yummy Vegan Omelette

Vegan Omelette. Tofu and hummus provide a sturdy base, and nutritional yeast and spices add tons of flavor. After perfecting vegan scrambled eggs in my Tofu Scramble Florentine recipe, I knew the next thing I needed to create was the perfect vegan omelet. I've tried a few vegan omelets both at home and at vegan restaurants, but the one I'm about to share with you is EGGCELLENT (insert Mr Burns visual here. hehe).

Transfer the omelet to a plate (or plates — there's plenty for two!), serve, and enjoy. While this is baking prepare the veggie filling. This chickpea omelette is the best invention for a vegan breakfast since sliced bread! You can cook Vegan Omelette using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vegan Omelette

1. Prepare 1,5 cups of Chickpea Flour (375 ml).
2. Prepare 5 ml of Black Salt (or Herb Salt).
3. You need 2.5 ml of Tumeric.
4. Prepare 5 ml of Hing (garlic /onion alternative).
5. Prepare 1.5 Cups of Water (375 ml).
6. Prepare 1 cup of Packed Cauliflower Rice.
7. Prepare 2 Bunches of Asparagus (about 20 spears).
8. You need 5 ml of Lemon Juice.
9. You need of Black Pepper (optional seasoning).

It's vegan, gluten-free, soy-free, and of course egg-free, yet tastes surprisingly similar to egg omelettes! If you haven't cooked with chickpea flour yet, you have to try this recipe! This Vegan Omelet is fluffy and full of veggies, does not have Tofu. Free of Dairy,egg, corn, yeast, gluten.

Vegan Omelette step by step

1. 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)..
2. 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..
3. 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..
4. 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..
5. 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!.
6. 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..

View Larger Image; Vegan Egg-Free Omelette. This is the best egg-free and soy free vegan omelette ever! If you are looking for a quick and healthy breakfast, lunch or dinner… then this is it!. Tips for Making the Best Vegan Omelet Ever… I created this recipe to be super simple and easy enough to make during the week. It'll give your omelet an extra eggy texture.

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