Deconstructed Vegan Veggie Omelette
Ingredients
Egg mixture
- 1/2 cup garbanzo bean flour
- 1/4 cup water
- 1/4 cup plant milk
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon baking soda
- 2 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar
Veggies and toppings
- Mushrooms
- Minced garlic
- Broccoli florets
- Cauliflower florets
- Spinach
- 1 small avocado
Preparation
Heat up a nonstick pan and start by sautéing mushrooms in minced garlic and 1 tablespoon of water for 2 minutes.
Add broccoli and cauliflower florets and 1/2 cup of water with the lid on to steam or cook the veggies for 5 minutes.
Add the “egg” mixture overtop and place pan on low heat. Cover the pan for about 2-3 minutes. Flip, cover, and wait until it is fully cooked.
Serve over spinach and 1 small mashed avocado.
