Another classic family favorite veganized: Chickpea Omelette!! Not only is this perfect for beginners in the kitchen, this recipe is also great for those that are beginners in their transition to a plant-based diet as these omelettes look, taste and even smell like a regular omelette -- minus the empty calories, the cholesterol and the cruelty!
This recipe was adapted from Forks Over Knives, tweaked to my preferred flavor profile. Much like your regular omelette, it can be as fancy or as simple as you want and is easy to customize to the liking of each family member. This quick and easy breakfast is delicious and nutrient-dense! It's the perfect addition to breakfast platters, sandwiches, burritos, and Crunchwraps!!! It's a great make-ahead meal and is perfect for packing to school or work.
Chickpea Omelette:
Yield: 6-8 omelettes
Prep Time: 15 mins
Cook Time: 15 mins
Ingredients:
1 cup water
1 cup chickpea flour
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
3 tbsp nutritional yeast
1 tsp black salt
1/2 teaspoon baking soda
bell pepper, any color; seeded and chopped
mushrooms, chopped
kale, frozen or fresh, chopped
Directions:
Mix first 9 ingredients in a bowl with a whisk, and set aside.
On a skillet, dry saute bell peppers.
When edges start to brown, add mushrooms and kale. Cover the skillet, and lower the heat; cook x 5mins, then set aside.
On a hot pan, pour 1/4 cup of the batter as if cooking pancakes.
Immediately add some of the sautéed veggies on top.
Once the bottom has browned lightly, flip the omelet.
Repeat the process until batter is finished. Serve and enjoy!
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