So crispy on the outside and tender on the inside, no one will believe these are 100% vegan and made in just 15 minutes.
In a food processor or blender mix all ingredients for omelette batter together.
My filling choice: Lightly fry 1-2 vegan bacon pieces. In a pan with 1 tsp oil, 1/2 tsp red pepper flakes, 1/2 tsp asafoetida (hing), heated on medium. Then add 8-10 chopped shiitake mushrooms and sautéed for 2 mins. Add 2 tbsp water to soften mushrooms. Once mushrooms are cooked through, add 4 cups chopped spinach together with 1.5 tsp soy sauce and salt & pepper to taste.
To cook omelette: Heat stove on low medium, using a non stick pan, pour 1/3 cup of batter on pan and holding the pan in a circular motion rotate around to allow batter to coat the whole pan evenly. Cook for 3-4 mins until top is slightly firm, add toppings. Cook until edges are browned around 10 mins.
Once cooked, using a spatula loosen the edges of the batter and flip one side onto the other side. Cook for another min. Slide onto plate. Top with desired toppings.
Ingredients
Directions
In a food processor or blender mix all ingredients for omelette batter together.
My filling choice: Lightly fry 1-2 vegan bacon pieces. In a pan with 1 tsp oil, 1/2 tsp red pepper flakes, 1/2 tsp asafoetida (hing), heated on medium. Then add 8-10 chopped shiitake mushrooms and sautéed for 2 mins. Add 2 tbsp water to soften mushrooms. Once mushrooms are cooked through, add 4 cups chopped spinach together with 1.5 tsp soy sauce and salt & pepper to taste.
To cook omelette: Heat stove on low medium, using a non stick pan, pour 1/3 cup of batter on pan and holding the pan in a circular motion rotate around to allow batter to coat the whole pan evenly. Cook for 3-4 mins until top is slightly firm, add toppings. Cook until edges are browned around 10 mins.
Once cooked, using a spatula loosen the edges of the batter and flip one side onto the other side. Cook for another min. Slide onto plate. Top with desired toppings.
