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Vegan Omelette
Vegan Omelette

Before you jump to Vegan Omelette recipe, you may want to read this short interesting healthy tips about Discover How to Elevate Your Mood with Food.

A lot of us have been trained to believe that comfort foods are not good and must be avoided. Sometimes, if your comfort food is essentially candy or other junk foods, this can be true. Otherwise, comfort foods can be super healthy and good for you. There are several foods that, when you consume them, can boost your mood. When you feel a little down and are needing an emotional pick-me-up, try a couple of these.

Green tea is fantastic for moods. You were sure it had to be in here somewhere, right? Green tea has a lot of an amino acid known as L-theanine. Studies have shown that this amino acid basically induces brain waves. This helps improve your mental acuity while relaxing the rest of your body. You already knew green tea could help you become healthier. Now you know that green tea helps you to raise your moods as well!

So you see, you don’t have to turn to junk food or foods that are terrible for you to feel better! Try these tips instead!

We hope you got insight from reading it, now let’s go back to vegan omelette recipe. You can have vegan omelette using 9 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Vegan Omelette:
  1. Prepare 1,5 cups Chickpea Flour (375 ml)
  2. You need 5 ml Black Salt (or Herb Salt)
  3. Provide 2.5 ml Tumeric
  4. Use 5 ml Hing (garlic /onion alternative)
  5. Prepare 1.5 Cups Water (375 ml)
  6. Use 1 cup Packed Cauliflower Rice
  7. Prepare 2 Bunches Asparagus (about 20 spears)
  8. Take 5 ml Lemon Juice
  9. Provide Black Pepper (optional seasoning)
Instructions to make Vegan Omelette:
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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.

Omelettes that'll have you om-nom-noming for days! I tried the omelettes on a cast-iron pan and a stainless steel pan. Maybe I'm just crap at cooking but with both pans, the omelettes stuck 🙁. To give our vegan omelette that super eggy flavor, we added Kala Namak salt, or Black Sea Salt. We hope you guys love this recipe for our vegan omelette as much as we do!

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