Hi, I am Jane. Today, we’re going to make vegan omelette recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vegan Omelette Recipe
Vegan Omelette is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Vegan Omelette is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook vegan omelette using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vegan Omelette:
- Get 1,5 cups Chickpea Flour (375 ml)
- Take 5 ml Black Salt (or Herb Salt)
- Prepare 2.5 ml Tumeric
- Take 5 ml Hing (garlic /onion alternative)
- Get 1.5 Cups Water (375 ml)
- Get 1 cup Packed Cauliflower Rice
- Get 2 Bunches Asparagus (about 20 spears)
- Make ready 5 ml Lemon Juice
- Take Black Pepper (optional seasoning)
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 sausage 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.
So that is going to wrap this up for this distinctive dish vegan omelette recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
