Читать книгу What Vegans Eat: Over 100 Simply Delicious Dishes - Brett Cobley - Страница 25

Stealing the show

Vegan omelette

Vegan and omelette might not be two words you ever thought you’d see combined, but I am here to tell you that you’re missing out if you’ve not yet tried this delicious dish. Slightly firmer than a traditional omelette, this vegan version has tons more flavour and there’s no harm done.

SERVES 2

175g silken tofu

2 tbsp (½ cup) nutritional yeast

60g (¼ cup) gram (chickpea) flour

1½ tsp cornflour or arrowroot

¼ tsp ground turmeric

Large pinch of smoked paprika

½ tsp salt

125ml (½ cup) aquafaba (juice from a tin of chickpeas)

1 tbsp olive oil, plus extra for frying

Salt and black pepper, to taste

Suggested fillings (optional)

Vegan cheese

Wilted spinach

Chopped tomatoes

Dijon mustard

Add all the omelette ingredients to a blender and blitz until the mixture is smooth and there are no lumps. If it looks too thick to pour, add a splash more aquafaba. If you want to add vegan cheese to your omelette, stir it in now.

Heat a little olive oil in a large frying pan over a medium heat. When the pan and the oil are hot, pour in half of the batter mixture and tilt the pan to coat the base with the batter.

At this stage, add any of the fillings – I suggest chopped spinach and tomatoes, but go crazy and make it how you would a regular omelette. Cook for just over a minute, then carefully flip the omelette using a spatula and cook on the other side until browned.

Serve hot with a pinch of salt and pepper to taste. Repeat with the other half of the mixture to make your second omelette.

TIP

This omelette is also great eaten cold – you can cut it up and make it into egg sarnies with a little vegan mayo and some spring onions scattered over.