'The Works' Vegan Omelette
Course: Breakfast/Lunch Servings: 4
Prep time: 10 min Cook time: 10 min
Difficulty level: Easy
VEGAN
GLUTEN FREE
Author: Jennifer Sargison
Eating a plant based diet doesn’t mean you ever have to miss out. Every meal can very easily be veganised and if you miss things like omelettes you can even replicate eggs by using beans and a little dash of spices and seasoning!!
This vegan omelette is a perfect choice for a lazy weekend brunch. The omelette mixture is made using split mung beans.
Please note: Make sure you buy split mung beans and not whole beans as whole mung beans won’t work properly
You’ll need to prepare the beans for the omelette mixture the night before by soaking 1 cup of SPLIT BEANS in a pan of water.
Ingredients (for the omelette mixture)
1 cup of split mung beans soaked over night and rinsed the following morning.
1/4 teaspoon of black salt*
1/2 teaspoon of asafoetida (or onion powder)
1/2 teaspoon of turmeric (for a nice yellow colour)
2 tablespoons of nutritional yeast (for flavour)
1 cup of coconut milk from a tin
2 tablespoons of olive oil
*This gives a natural eggy flavour, it’s really stinky and you wouldn’t be able to eat it on it’s own, but to get a natural eggy flavour it’s wonderful and is really worth investing in. It is available to buy on line (mine cost about £3.50 for a small bag) or you may find it in some independent retailers in the spice department.
Ingredients for the omelette topping
Oven roasted veggies-peppers, onion, courgette or anything else you fancy
Vegan ‘chicken’ slices (shop bought)
Vegan cheese (grated)
Coconut slices, soy sauce, liquid smoke (to create crispy ‘bacon’)
Method
Add the chopped veggies with a splash of olive oil and a sprinkling of salt to a preheated oven 180 c and cook for 20 minutes or until crispy
Whilst the veggies are cooking you can prepare the omelette batter. Simply add all the omelette ingredients to a blender and whizz up until smooth, this batter will keep for a few days in the fridge.
Once the veggies are cooked add them to an oiled frying pan.
Pour a couple of ladles of the omelette batter over the veggies and cook over a low heat.
Add the ‘chicken’ and vegan cheese and gently cook.
Prepare the ‘bacon’ by lightly frying the coconut slices with a splash of soy sauce and a splash of liquid salt until the coconut become crispy.
Once the omelette had cooked and the vegan cheese has melted, add the ‘bacon’ pieces.
Flip the omelette and serve straight away.
I hope you enjoy this delicious omelette as much as I do, it was a real game changer for me. It is also great to make scrambled egg on toast the following day.
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x