One Omelette please….. But hold the eggs!!

You are probably thinking hang on a minute, you MUST need eggs to make an omelette right? Well think again!! 🙂

Practically anything can be Veganised with a little imagination!  Personally I have never in my life eaten a regular omelette due to never eating eggs since the age of seven so it is hard for me to comment as to if the one I made tastes like the real thing ha ha. What I do know though is that it was full of protein and tasted yummy and that is enough for me 🙂

After scouring the net for some vegan omelette inspiration I discovered that there are numerous substitutes for eggs that offer the same binding quality. Hummus is a good option, soda pop can even be used and also tofu.  Due to the fact that I had some silken tofu in my cupboard and its high protein content I opted for a recipe that uses it.  I have to say that the recipe author’s omelette was a lot more photogenic than mine was 🙂  See her blog link and recipe below, ( I have tweaked the original recipe very slightly) along with my idea for a yummy filling!  –

Author: Susan Voisin, FatFree Vegan Kitchen

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 1

It’s essential to use a truly non-stick pan to make the omelette come out of the pan intact. Be sure to oil it and have it hot before you pour the batter into the pan.

INGREDIENTS

• 170g  firm silken tofu (this can be found in most supermarkets in the Chinese/ Japanese section)
• 1 tablespoon unsweetened almond or soya milk
• 1 tablespoon nutritional yeast
• 1 tablespoon cornflour
• 1 teaspoon tahini (optional)
• 1/8 teaspoon onion powder
• 1/8 teaspoon turmeric
• 1/4-1/2 teaspoon salt, or to taste
• 1 pinch of smoked paprika (optional)
• 1 pinch kala namak (black salt, optional (adds an eggy taste; look for it in Indian grocery stores)

• Also needed:
• Omelette filling of choice – I used spinach, cherry tomatoes, mushrooms and garlic. You can however use whatever you wish, maybe some vegan cheese would go well?
• Cook the filling in a separate frying pan and keep warm until the omelette is ready

THE CREATION PROCESS

1. Blend together all ingredients until smooth.
2. Spra a large non-stick  pan or skillet lightly with oil and heat on medium-high until very hot. Pour the batter into the centre in a circular pattern about 6-8 inches across, and use a spoon or spatula to smooth over the top.
3. Cover and cook for about 3-5 minutes, checking often to see if it’s done. When the edges have dried out and the middle is no longer liquidy, lift a small section with a spatula and check to see that the omelette is set. It will be golden in color and browned in spots.
4. When it’s ready, loosen the omelette by sliding the spatula under it from each direction, then place your filling ingredients over the batter,  fold one side over the other and reduce the heat to medium-low and cook for 1 more minute.
5. Serve, dig in and enjoy 🙂

Here are a few more fantastic vegan omelette recipes for you to try using different things as egg replacers, if you cannot eat soy and need to avoid tofu then check out some of the hummus recipes –

1. Another tofu based omelette recipe from hotforfoodblog.com 

2. A chickpea based vegan omelette by ForksandBeans.com

3. A hummus based vegan omelette by the awesome MinimalistBaker.com

4. A gram flour vegan omelette from OneGreenPlanet.org