A friend recently asked how she could an omelette without using eggs.
I also read that you can use ground flax seed and water that you prepare by simmer it til it gets thick, letting it cool and using it in baking recipes as well. But...back to the omelette. Further research led me to a number of recipes that are available with a quick Google. I have adapted my own recipe to ensure that it is vegan.
No Egg Omelette
1/2 cup of whole wheat flour
1 1/2 Tbsp. of nutritional yeast
1/4 tsp. of ground turmeric
3/4 tsp. of baking powder
1 1/3 Tbsp. of extra virgin olive oil
A pinch of sea salt
3/4 cup of soy or rice milk
2 - 3 green onions (scallions) sliced
to include a little of the green stem
6 small white pearl mushrooms, sliced
1/4 red bell pepper, chopped
How we make it
In a medium size bowl combine the flour,
baking powder, yeast, turmeric and salt.
Mix it well - until thoroughly combined.
Add the soy or rice milk and 1/3 tsp. of the
olive oil and stir well to create a smooth
batter and set aside.
Heat the remaining olive oil in a 10" skillet
and add the onion, bell pepper and mushrooms.
Allow to cook just long enough to tenderize the
peppers - about 4 minutes.
Remove the onion, pepper and mushrooms from the
skillet. Stir the batter once more and add 1/3 cup
to the skillet. Tilt and turn the skillet to allow
the batter to distribute evenly.
Cook the omelette for about 4 minutes* then add
the veggies to the top. Continue to cook until
the top of the omelette is dry and the bottom is a
deep golden color.
Loosen the edges of the omelette first and work a
spatula underneath to flip the omelette. Allow it
to continue to cook until that side is also deep
golden in color.
Place omelette on serving plate, salt and pepper to
taste and serve with your favorite condiment
(tabasco sauce is nice!)
* You will note that I don't wait until the omelette
is complete and then add the veggies and fold the omelette
in half. You can do it that way but I prefer to have the
veggies cook into the omelette a little and serve it open.
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