Saturday, September 15, 2012

Vegan Omelette

This is one of those breakfast/brunch type comfort foods that I've been meaning to try to make for sometime but was always scared of end result disappointment.  Somehow it all worked out the first time around.  To get that yellowish colour that generally associated with an omelette, it's best to use turmeric and nutritional yeast which in my opinion add to the flavour as well.  Below I listed what I used for the filling in this particular one, but the sky really is the limit based on your level of available time, creativity, experimentation etc. Enjoy!

1 package medium-firm tofu
3 tbsp nutritional yeast
3 tbsp almond milk(soy, hemp etc)
1 tbsp olive oil
1 tbsp cornstarch
1 tsp tahini
1 tsp Braggs aminos
1/2 tsp turmeric
1 clove of garlic or dash of garlic powder (optional)
dash of cayenne (optional)

Mix all of the ingredients together in a food processor or blender until smooth. This is enough for two so pour the ingredients, half at a time, into a non-stick, slightly greased pan(I just spray a little olive oil) at medium heat using a spatula or spoon to level it out into a thin but not too thin circle(think thin pancake or thick crepe).  Cook until the underside becomes a golden or a darker brown colour.  Lower heat and spoon your filling of choice on one side, then folding the other half of the omelette carefully over the filling.  Let it sit for another few minutes on the pan before serving.

The filling I used

2 cloves of garlic
1/2 small onion
6-8 mushrooms thinly sliced
handful of spinach
1 tbsp olive oil
salt and black pepper to taste
1/2 cup Daiya Cheddar cheese(or your preferred vegan cheese)

Warm the oil, then saute all of the ingredients for about 4-5 minutes at low-medium heat except the spinach.  Lowered the heat, then added the spinach for another 2 minutes.

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