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Vegan Omelet

The.Vegan.Zombie's picture
Ingredients
  Spinach 1⁄4 Cup (4 tbs), chopped
  Olive oil 2 Teaspoon
  Daiya cheddar cheese 1 Tablespoon
For batter
  Firm tofu 200 Gram
  Nutritional yeast 1 Teaspoon
  Cornstarch 1 Teaspoon
  Chick pea flour 2 Tablespoon
  Curry powder 1⁄2 Teaspoon
  Salt and pepper 1⁄8 Teaspoon
  Paprika 1⁄8 Teaspoon
  Sage 1⁄8 Teaspoon
  Onion powder 1 Teaspoon
  Mustard 1 Teaspoon
  Vegan worcestershire sauce 1 Teaspoon
  Veggie broth 5 Tablespoon
For garnishing
  Spinach leaves 1 , chopped
Directions

GETTING READY
1. In a blender, add all ingredients for the batter (add only 3 tablespoons of the broth now), blend to get a smooth texture. Add more broth by 1 tablespoon at a time, if required - for getting the right consistency. Add spinach, stir to mix.

MAKING
2. Heat on a non stick skillet over medium to low heat, spread olive oil, pour some batter, spread evenly, cover and cook for 5 to 6 minutes. Flip and cook for another 3 to 4 minutes.
3. In another skillet, heat olive oil, add mixed peppers, saute for couple of minutes.
4. On the omelette place some of the sauteed bell peppers and cheese, fold in half.

SERVING
5. Garnish with spinach and serve.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2
Now doesn’t the title “Eggless Omelet” sound like an oxymoron to you? How is it possible to make an omelet without egg or egg substitute? This recipe shared by the Vegan Zombie has been tried and tested a million times, until it yielded the perfect vegan omelet. So follow the directions very carefully to avoid a disaster. This makes a wonderful brunch meal for vegans or those allergic to eggs!

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2 Comments

Slug's picture
Love this video, Vegan Zombie!
Jane.Richardson's picture
Love this! Delicious x