Sunday, February 15, 2009

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 ( 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:

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


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).

1 comment:

  1. wow katie
    this looks so amazingly like real egg i am stupified
    that is soooooooooooooooooo cool wow

    open a restaurant.
    you will be a millionaire.