Vegan Omelette
Vegan Omelette

Hello, I am Clara. Today, I will show you a way to prepare vegan omelette recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a 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 meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Vegan Omelette is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have vegan omelette using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Omelette:

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

Instructions to make Vegan Omelette:

  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 sausage 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.

So that’s going to wrap this up for this special dish vegan omelette recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.

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