Vegan Omelette with Mushrooms and Parsley
Ingredients
Filling
- 125g mushrooms
- 1 garlic clove
- 1 rosemary sprig
- 1 bunch of parsley
- salt and pepper
Omelette
- 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 the omelette in half and serve. Sprinkle black salt on top to have more of the eggy flavor.
Repeat the process for the second omelette.
