Vegan Omelet

Vegan Omelet
(Makes about 3 Omelets) ~ Vegan, Gluten-Free, Dairy-Free and Egg-Free

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Last week Seth and I had a discussion about IHOP and we talked about how we used to frequent the restaurant for breakfast (pre-vegan) and he mentioned their omelets. Then I said, ‘next week, I will make you an omelet!’ I’ve attempted the vegan omelet several times over the years and continue to try and perfect it. Since we both had the day off and better yet, it was my hunny’s birthday – I made Omelets yesterday! This recipe is very flavorful in my opinion and you can add any filling(s) you’d like. I had spinach, onions and garlic on hand so that was today’s filling. Don’t get discouraged in your attempts to make your vegan omelet, sometimes they break or it can get tricky to flip. Just be patient, stick with it and enjoy!

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Ingredients:
1 lb Silken Tofu
2 Tbsp Chickpea Flour
¼ Tsp Turmeric
¼ Tsp Curry
2 Tbsp Nutritional Yeast
¼ Tsp Chili Powder
1 Tbsp Potato Starch
½ Tsp Salt
¼ Tsp Pepper
½ Tbsp Apple Cider Vinegar

Filling ideas:
Spinach
Onions
Garlic
Broccoli
Daiya (Vegan) Cheese
Mushrooms
Peppers (Green/Red)
Tomatoes etc.

Directions:
-Heat nonstick pan over medium-high, I add a small amount of Extra Virgin Olive Oil (EVOO) to the pan (about 1 Tbsp).
-Combine all ingredients in food processor until smooth.
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-Pour about ½ Cup of Omelet batter in center of the pan. Be sure to pour evenly, you can try a circular motion.
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-Gently smooth out the omelet batter from the center and pulling outward until batter is evenly spread throughout the pan. (if there are any holes smooth the batter over to cover).
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-Heat through about 3-6 minutes until lightly golden brown, gently flipping halfway through.
-Prepare your toppings ahead of time or in a separate pan. Add filling to omelet, then fold over before serving. Enjoy!

Vegan Omelet

  • Servings: about 3 ~ Vegan, Gluten-Free, Dairy-Free and Egg-Free
  • Difficulty: easy-med.
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Credit: http://www.veganrescue.com

Ingredients:
1 lb Silken Tofu
2 Tbsp Chickpea Flour
¼ Tsp Turmeric
¼ Tsp Curry
2 Tbsp Nutritional Yeast
¼ Tsp Chili Powder
1 Tbsp Potato Starch
½ Tsp Salt
¼ Tsp Pepper
½ Tbsp Apple Cider Vinegar

Filling ideas:
Spinach
Onions
Garlic
Broccoli
Daiya (Vegan) Cheese
Mushrooms
Peppers (Green/Red)
Tomatoes etc.

Directions:
-Heat nonstick pan over medium-high, I add a small amount of Extra Virgin Olive Oil (EVOO) to the pan (about 1 Tbsp).
-Combine all ingredients in food processor until smooth.
-Pour about ½ Cup of Omelet batter in center of the pan. Be sure to pour evenly, you can try a circular motion.
-Gently smooth out the omelet batter from the center and pulling outward until batter is evenly spread throughout the pan. (if there are any holes smooth the batter over to cover).
-Heat through about 3-6 minutes until lightly golden brown, gently flipping halfway through.
-Prepare your toppings ahead of time or in a separate pan. Add filling to omelet, then fold over before serving. Enjoy!

Wishing Seth a very happy birthday! – I hope you enjoyed the cookie cake.

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 Birthday man and I              Cake cutting ceremony.

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