Oh my god, vegan omelets!

Ok so go and buy vegan brunch right now! I have only tried one recipe but already the book is worth it's money for vegan omelets.

These are amazing and quite easy to make too!

Here is my soy sausage, broccoli, cheesy sauce and sun dried tomato one

and my not so pretty one with cheese (from tart n round) and sun dried tomatoes.

I got some some black salt from the indian supermarket on sydney rd but only used half because it was too eggy for me, but Mr T loved it and sprinkled some on top of his.

Lindyloo has already posted the recipe so I guess it is ok if I also post it.

INGREDIENTS:

• 2 garlic cloves


• 1 lb. or 450g silken tofu, lightly drained (not the vacuum-packed kind) or soft tofu


• 2 T. nutritional yeast


• 2 T. olive oil


• 1/2 t. turmeric


• 1 t. fine black salt, plus extra for sprinkling (optional)


• 1/2 c. chickpea flour


• 1 T. arrowroot or cornstarch

DIRECTIONS

Chop up the garlic, if using, in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric, and salt. Puree until smooth. Add the chickpea flour and arrowroot and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.

NOTE: The original recipe also has a note in case you use soft tofu, and it's essentially that you will need to add/adjust water to your mix. Start off with 1/4 cup and test it out by heating up a skillet and cooking up 1-2 T. of it according to the directions below. If it spreads and congeals as it cooks, you can move on to the big versions. If it doesn't spread at all but just sort of sits there and doesn't congeal, then add up to 1/4 cup more water. I didn't add any it was fine.


Preheat a large, heavy-bottomed, nonstick skillet over medium-high heat. Lightly grease the pan with cooking spray. Also, make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip.

In 1/2 cup increments, pour the omelet batter into the skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6-inch circles.

Let the batter cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a matte yellow when it's ready to be flipped. If you try and it seems like it might fall apart, give it a little more time. The underside should be flecked light to dark brown. Flip the omelet and cook for about a minute on the other side. Keep warm on a plate covered with tinfoil as you make the remaining omelets.

Fill omelet with the filling of your choice, then fold it. Once the omelet has been filled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked.

Makes 4 omelets.

Ok so go and buy vegan brunch right now! I have only tried one recipe but already the book is worth it's money for vegan omelets.

These are amazing and quite easy to make too!

Here is my soy sausage, broccoli, cheesy sauce and sun dried tomato one

and my not so pretty one with cheese (from tart n round) and sun dried tomatoes.

I got some some black salt from the indian supermarket on sydney rd but only used half because it was too eggy for me, but Mr T loved it and sprinkled some on top of his.

Lindyloo has already posted the recipe so I guess it is ok if I also post it.

INGREDIENTS:

• 2 garlic cloves


• 1 lb. or 450g silken tofu, lightly drained (not the vacuum-packed kind) or soft tofu


• 2 T. nutritional yeast


• 2 T. olive oil


• 1/2 t. turmeric


• 1 t. fine black salt, plus extra for sprinkling (optional)


• 1/2 c. chickpea flour


• 1 T. arrowroot or cornstarch

DIRECTIONS

Chop up the garlic, if using, in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric, and salt. Puree until smooth. Add the chickpea flour and arrowroot and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.

NOTE: The original recipe also has a note in case you use soft tofu, and it's essentially that you will need to add/adjust water to your mix. Start off with 1/4 cup and test it out by heating up a skillet and cooking up 1-2 T. of it according to the directions below. If it spreads and congeals as it cooks, you can move on to the big versions. If it doesn't spread at all but just sort of sits there and doesn't congeal, then add up to 1/4 cup more water. I didn't add any it was fine.


Preheat a large, heavy-bottomed, nonstick skillet over medium-high heat. Lightly grease the pan with cooking spray. Also, make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip.

In 1/2 cup increments, pour the omelet batter into the skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6-inch circles.

Let the batter cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a matte yellow when it's ready to be flipped. If you try and it seems like it might fall apart, give it a little more time. The underside should be flecked light to dark brown. Flip the omelet and cook for about a minute on the other side. Keep warm on a plate covered with tinfoil as you make the remaining omelets.

Fill omelet with the filling of your choice, then fold it. Once the omelet has been filled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked.

Makes 4 omelets.