Vegan Omelette

Vegan Omelette

So I've been trying out this one for a while, its a omelette recipe I found at Fat Free Vegan (http://blog.fatfreevegan.com/) and its pretty great. The first time I made it, it was too big and broke apart. Since then, I've divided the uncooked batter in two, and make two smaller omelettes. Here you go:

Ingredients

1/2 a package of silk tofu

1 tablespoon of nutritional yeast

1 tablespoon of cornstarch

1 tablespoon of soy milk

1 teaspoon of tahini

1/8 of a teaspoon of onion powder

1/8 of a teaspoon of turmeric

a shake of salt, if you so wish

a pinch of paprika

Method

Mix all ingredients and blend well until its a creamy looking mixture.

On medium high heat, pour half the mix into a pan (mine's non stick, so do whatever you must to prevent sticking) and either swirl around the mix until you have a small plate sized, circular shaped omelette cooking (or use a spatula gently).

Reduce heat to low/medium.

Prepare whatever filling you want, today I used vegan cheese, leftover steamed vegetables (peppers, various mixed frozen vegetables...the original recipe called for spinach and mushrooms), and once the omelette has been cooking for a while, put on a layer of filling on one side of the batter. You're supposed to keep the omelette from browning, but I like mine a little darker. Just don't brown it too much (or burn it obviously). Be very gentle when you check the underside, it took a couple times of making this for me to check and not rip it up.

When the underside looks to you liking (about 5 minutes of low heat maybe?) flip the side without the batter onto the filling, and let cook for a few more minutes (as you would a regular omelette).

Enjoy!