How To Make A Vegan Omelette

How To Make A Vegan Omelette Recipe

By Hot For Food

🔪Prep Time: 12 minutes

👩‍🍳Cook Time: 30 minutes

Ingredients

omelette batter

2/3 a brick of medium firm tofu (approximately 1 cup crumbled)

1/2 C unsweetened nondairy milk

3 tbsp nutritional yeast

3 tbsp chickpea flour

2 tbsp tapioca starch

1/2 tsp turmeric

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp Old Bay seasoning (optional)

1/4 tsp sea salt

1/4 tsp ground black pepper

1 to 2 tbsp vegan butter, for frying omelette

filling

1 C mushrooms, roughly chopped

1 tbsp vegetable oil

2 green onions, finely chopped

1 C vegan cheddar style shreds

Instructions

1Place all the ingredients for the batter in a blender and combine until very smooth.

2For the filling, heat a large non-stick pan over medium heat with vegetable oil. Once hot, sauté the mushrooms until mostly cooked, approximately 4 to 5 minutes. Remove from the pan and wipe clean so you can make the omelette in the same pan.

3The cheese I used in the video is Field Roast Chao Slices. I recommend taking the whole stack of cheese slices out of the package and shredding it like a brick with a grater.

4Reduce the heat for the pan to medium-low. Add a coating of vegan butter to the surface of the pan. Pour some of the omelette batter into the centre and spread it out until it’s about 1/4″ thick. It will take about 3 to 4 minutes to cook on the first side.

5You’ll notice the batter being cooked through and getting darker in color around the perimeter of the omelette. At this point, add in some of the cooked mushrooms, finely chopped green onion, and shredded vegan cheese to one side of the omelette.

6After 30 more seconds or so, you can use a spatula and lift one side and fold it over to create a half moon shape. After another 30 seconds or so, gently flip the omelette over on to the other side. Cover the pan with a lid to allow the cheese to really melt well inside cooking for another 2 to 3 minutes. Serve immediately!

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