Breakfast & Brunch

VEGAN OMELETTE SUPREME

So crispy on the outside and tender on the inside, no one will believe these are 100% vegan and made in just 15 minutes.

Prep Time15 minsCook Time10 minsTotal Time25 mins

Yields: 5-6 Omelettes
INGREDIENTS
Omelette Batter:
 300 g Silken Tofu (Soft)
 2 tbsp Tahini
 3 tbsp Nutritional yeast flakes
 ½ tsp Asafoetida (hing)
 ½ tsp Smoked paprika powder
 ½ tsp Chipotle powder (optional)
 ¼ tsp Turmeric powder
 3 tbsp Non sweetened plant-based milk of choice
 2 tbsp Corn starch
 ¼ cup Water
 1 pinch Black salt
 Salt and Pepper to taste
Omelette filling options:
 Cooked spinach with shiitake mushrooms and cheese
 Vegan bacon and cheese
 Chopped tomatoes and cooked kale
 Salsa with black beans
Omelette Topping options:
 Arugala, cherry tomatoes, chopped fresh basil, pine nuts or vegan Hollandaise/vegenaise sauce.

DIRECTIONS
1

In a food processor or blender mix all ingredients for omelette batter together.

2

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.

3

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.

4

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

Yields: 5-6 Omelettes
INGREDIENTS
Omelette Batter:
 300 g Silken Tofu (Soft)
 2 tbsp Tahini
 3 tbsp Nutritional yeast flakes
 ½ tsp Asafoetida (hing)
 ½ tsp Smoked paprika powder
 ½ tsp Chipotle powder (optional)
 ¼ tsp Turmeric powder
 3 tbsp Non sweetened plant-based milk of choice
 2 tbsp Corn starch
 ¼ cup Water
 1 pinch Black salt
 Salt and Pepper to taste
Omelette filling options:
 Cooked spinach with shiitake mushrooms and cheese
 Vegan bacon and cheese
 Chopped tomatoes and cooked kale
 Salsa with black beans
Omelette Topping options:
 Arugala, cherry tomatoes, chopped fresh basil, pine nuts or vegan Hollandaise/vegenaise sauce.

Directions

DIRECTIONS
1

In a food processor or blender mix all ingredients for omelette batter together.

2

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.

3

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.

4

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.

Vegan Omelette Supreme

You may also like...