I made this dish for the first time a couple of weeks ago I have been dying to share it with you. An omelette. Without eggs. That actually tastes like omelette. Can you say yum?
Now, do not be frightened when you see the ingredient list. For once this recipe is not my stereotypical “super-duper über healthy” in the sense that it has a certain amount of refined starch in it. I would still not label it unhealthy by any margin but I suppose if you are on a strict “no refined carbohydrates” diet, this might not be the recipe for you. Do not lose all hope of finding a vegan omelette recipe though! I seem to distantly remember someone making it using chickpea flour. I will look into it and try that whenever I get the time, haha.
Anyhow, this dish is incredibly tasty. And with the vast assortment of vibrantly coloured vegetables, very easy on the eyes as well.
Makes approx. 4-6 omelettes
- 300g organic silken tofu
- 2 cups unsweetened plant-based milk
- 1 cup cornstarch
- 1 cup raw cashews *
- 1/2 cup nutritional yeast
- 2-3 tbsp vegan vegetable broth powder
- 4 cloves of garlic
- Juice from 1 small lemon
- Salt and pepper, to taste
- 1 tsp dijon mustard (optional)
- 2 large chopped tomatoes
- 1 chopped red bell pepper
- 1 cup sliced leek
- 1 cup sliced red onion
- Fresh herbs (I used dill), for garnish
- Start off by making the omelette batter. This is done simply by combining all the ingredients in a food processor/high-speed blender, and run until smooth. The consistency should be like a thick pancake batter. If it is a bit too thick, gradually add in a bit more plant-based milk until the desired texture is reached. Give it a taste and add more seasoning if necessary. Set aside.
- Prepare all the vegetables as listed and place them in separate bowls.
- Preheat a medium-smallish pan on medium-high heat. If you have a high-quality non-stick pan, you will not need to use any oils. If using something like a cast iron skillet, consider using a bit of oil to ensure it does not stick. The reason I would recommend using a pan on the slightly smaller side is because it makes it a lot easier to fold the omelette without it cracking.
When it comes to how I cook vegetable omelettes, I have a few ways to go about it.
At times I like giving the vegetables a quick pan-roasting prior to putting it in the omelette, then I set the vegetables aside, cook the omelette, adding the vegetables on top before folding it. Other times I cannot be bothered and just pour the batter in, allowing it to cover the pre-roasted vegetables and proceed as normal.
Usually though I go for the third option. The last way I would make it (and perhaps visually the most appealing); I pour enough batter in the pan as if I was making a rather thick pancake and drizzle the vegetables on one side of the omelette. I allow this to sit until the omelette is cooked through and has a deep yellow colour. This is done by turning the heat down to medium, letting it cook for 5-12 minutes (time dependant on size), checking in regularly to make sure it doesn’t burn. Once it has that deep yellow colour and looks cooked through, carefully lift the omelette one one side and fold it in half over the vegetables. I like giving it another 2-3 minutes or so on each side to give it a nice golden crust but this is optional.
The recipe makes anywhere from 4-6 omelettes, so you can change up how you prepare each one until you find your preferred method.
Additional notes (*):
If you have a nut-allergy, try using shelled sunflower seeds instead of the cashews. Provided you have a decent food processor/high-speed blender that can properly process it, it will function in a much similar manner.
The vegetables listed are simply the ones I had at hand when photographing. You can play around with using your favourite vegetables. Besides the ones written above, I love adding chopped mushrooms, cherry tomatoes, zucchini or a handful of spinach to the mix.
And that’s it! I hope you enjoyed this recipe and be sure to let me know how it goes, should you decide to give it a shot.