Vegan Omelette. Tofu and hummus provide a sturdy base, and nutritional yeast and spices add tons of flavor. After perfecting vegan scrambled eggs in my Tofu Scramble Florentine recipe, I knew the next thing I needed to create was the perfect vegan omelet. I've tried a few vegan omelets both at home and at vegan restaurants, but the one I'm about to share with you is EGGCELLENT (insert Mr Burns visual here. hehe).

Add toppings to the half of the omelet farthest away from the pan's handle. To plate and flip, begin to slide the omelet onto a serving plate. When half of the omelet is on the plate, tilt the pan over so the omelet folds in half. You can have Vegan Omelette using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vegan Omelette

It's 1,5 cups of Chickpea Flour (375 ml).
It's 5 ml of Black Salt (or Herb Salt).
It's 2.5 ml of Tumeric.
It's 5 ml of Hing (garlic /onion alternative).
Prepare 1.5 Cups of Water (375 ml).
It's 1 cup of Packed Cauliflower Rice.
Prepare 2 Bunches of Asparagus (about 20 spears).
Prepare 5 ml of Lemon Juice.
It's of Black Pepper (optional seasoning).

Suggested fillings: - Spinach (sauteed until just wilted) and vegan cheese Light and fluffy vegan omelette served with sautéed mushrooms, tomatoes, onion, vegan cheese and vegan sausage for a fabulous vegan breakfast of champions. This Vegan Omelet is fluffy and full of veggies, does not have Tofu. Free of Dairy,egg, corn, yeast, gluten. If using a bowl or big jar, mix together all ingredients except the non-dairy milk.

Vegan Omelette step by step

Place dry ingredients in a bowl and add water bit by bit while stirring with a wire wisk. Next stir in the cauliflower (about two cups of cauliflower florets, washed and blended in food processor or grated finely by hand)..
Wash the asparagus and chop the bottom two thirds of the stems into thin slices. Sauté in a bit of coconut oil. Add 30 ml water and cover with lid, stirring occasionally. Add the asparagus tips which you kept whole. Continue to sauté until tender yet firm. Add lemon juice..
Pour a thin layer of the batter into a hot pan. Reduce heat. Dedvide topping into the amount of portions you wish to cook. Add topping for each omelette on top..
Cook for a few minutes until you are able to slide a spatula under the omlette and flip over. Cook on the other side until golden brown..
Flip over again to serve with topping on top. Season to taste with black pepper and some herb salt. Repeat for every omlette. The runnier your batter, the thinner the omlette will be and the longer it is cooked on low heat the crispier it will become. So play around with consistency and temperature until it is ideal for your taste. Serve with home made tomatoe sauce. Enjoy!.
Alternatively you can top your omlette (pancake) with raw vegetables after it has been cooked on both sides. Avo tomatoe slices and baby spinach works well..

Mix the ingredients for the omelette in a blender. Heat the oil in a frying pan on medium level and infuse the omelette mix. Pour the filling on one half, season with salt and pepper and place a lid on the pan. The surface is then dry. / Vegan Egg-Free Omelette. View Larger Image; Vegan Egg-Free Omelette.