Made the vegan omelettes for breakfast again this weekend. We love them! With the black salt the taste is right and the texture is spot on! Egg free, soy free (no tofu!), gluten free vegan omelette :) Chop 1/2 cup desired omelette filling (onion, mushroom, peppers, spinach etc...) in a bowl mix 1 tbsp flax meal with 1/2 cup warm water, mix well and let sit for a few mins. Then add 1/3 cup garbanzo flour, a 1/2 tsp baking powder, pinch of each salt, black salt, garlic powder and turmeric. Decide if you want your veggies cooked into the omelette batter or folded in the middle of it, if you want them cooked in mix chopped veggies into the batter. Heat a skillet over med heat, lightly oil and pour in batter. Cover and cook for 5 min. Remove cover cook couple more mins, flip, cook a little more and at this point I added some chopped homemade tofurky and dayia shreds, folded over and then put the lid back on for about 3 more mins to melt the cheese. Seriously so easy and honestly the best vegan breakfast eggs Ive ever had.
Posted on: Sun, 26 Jan 2014 05:56:22 +0000
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