Guide to Prepare Vegan Omelette in 16 Minutes for Mom

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vegan omelette. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Most vegan omelet recipes I have seen are also chickpea flour-based; not my cup of tea to be honest. The goal is to make an omelette after all, not a pancake. I've been on a mission to make the BEST vegan omelet and have experimented when it comes to the look, smell, texture, and taste so similar to an actual egg omelet.

Vegan Omelette is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Vegan Omelette is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook vegan omelette using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Omelette:

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

I went on a bit about why chickpea flour is awesome in this post, and among those reasons is the fact that it makes a great vegan omelet. Chickpea flour has a slight nutty, savory taste, and when you season it up just right, it can taste pretty eggy. Let's all take a minute to let that sink in. Modern vegan food never ceases to amaze us.

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 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.

The winning ingredient in this recipe is chickpea four. We've been using it a lot recently as the perfect replacement for egg. If using a blender, just blend all of the ingredients together. If using a bowl or big jar, mix together all ingredients except the non-dairy milk. To give our vegan omelette that super eggy flavor, we added Kala Namak salt, or Black Sea Salt.

So that is going to wrap this up for this special food vegan omelette recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!