Vegan Omelette
Ingredients
- 125g mushrooms / 1 garlic clove / 1 rosemary sprig / 1 bunch of parsley
- finely chopped / salt&pepper
- 400g silken tofu / 20g nutritional yeast / 40g chickpea flour / point of a knife of turmeric powder / 1/8 tsp garlic powder / 1/4 black salt (kala namak)
Preparation
Heat the olive oil in a medium saucepan over medium heat, sauté the sliced mushrooms with a bit of salt and the finely chopped garlic for 10 minutes or until golden and nicely cooked
In a blender, mix all the omelette ingredients. It will make a thick batter. In a nonstick skillet, on medium-high heat, add some olive oil and pour half of the batter. Spread it to make a large disk. Cover with a lid and cook for 5 minutes. Add half of the mushrooms or any filling you want and cover again for 3-4 more minutes. Fold it omelette in 2 and serve. Sprinkle black salt on top to have more of the eggy flavor. Reiterate the operation for the second omelette