It’s been over one year now that I went 100% vegan. As a lacto-vegetarian (for over 20 years) I enjoyed eggs quite a bit (possibly too much). Since going vegan, I’ve experimented with all manner of egg substitutes such as Tofu scrambles, breakfast sandwiches; heck, I even made Tofu Florentine with a plant based Hollandaise Sauce I came up with. But the one thing I’ve missed out of all of it were those late Diner excursions where I’d order up a gigantic veggie and cheese Omelette. Or the many times I made them at home and smothered them in Salsa and Sour Cream. Those damn things were my weakness. Although, I’m not interested in ever going back to my old self…I can still recreate some of those memories from a brand new perspective. That said, in the spirit of overcoming past addictions and celebrating new cruelty-free, healthy habits; I came up with this extremely satisfying dish this morning.
There is plenty of margin for error when making an Omelette (I know this, as I’ve unsuccessfully attempted this once before), so I did some more research in hopes of finding a more tried and true batter for such a task. I came upon the Chickpea Omelette recipe by Fork & Beans. My version has definitely been spiced up and altered slightly but the basic foundation for the Omelette itself is entirely their creation (pure vegan genius if you ask me).
Well, don’t let me stop you from strengthening your breakfast game; get on with it. Remember to try and have fun in the kitchen and never be afraid to experiment with flavors (thats how we learn).
“CHEEZY” MEXICAN CHICK-FREE OMELETTE
Adapted from: Fork & Beans
Makes 2 Large Omelettes
3/4 Cup Garbanzo Bean Flour (Chickpea Flour)
3/4 Cup Unsweetened Almond Milk
2 tsp Apple Cider Vinegar
3 tsp Nutritional Yeast
1/4 tsp Ground Cumin
1/4 tsp Ancho Chili Powder
1/4 tsp Turmeric Powder
1/4 tsp Garlic Powder
1/4 tsp Baking Soda
Salt & Pepper to taste
1/4 of a Red Onion (chopped)
4 Large White Mushrooms (sliced)
1/2 Red Bell Pepper (chopped)
3-4 Green Onions (chopped; reserve some for topping)
2 Tbsp Fresh Cilantro (chopped)
Salt & Pepper to taste
1 Slice of Field Roast Chao Tofu (or fav Vegan Cheez)
Your fav Salsa
(and/or whatever else you damn well please)
#1. Prepare the batter by combining all batter ingredients in a pourable bowl or large measuring glass. Use a whisk but do not over-mix; it should be pourable but still somewhat thick (like a good Pancake batter). Set aside.
#2. Add some Olive Oil (or Water/Veggie Broth if you don’t cook with oil) to a large, non stick frying pan and heat on Medium. Meanwhile, prep all filling ingredients. Now add them (except for the vegan cheese) to the pan and lightly sauté them until just tender. Transfer the cooked veggies to a bowl and set aside.
#3. In the same heated pan, add some more oil (water/broth). Now pour half of the batter into the center of the pan and gently rock the pan back and forth to spread out the batter more. You don’t want it too thin or too thick (pancake thickness or slightly thinner).
#4. Break apart your cheez slice into small pieces and arrange them to cover one half/side of the cooking batter. Scoop up 1/2 of the filling mixture and spread it out on the same side of the omelette (on top of the cheez). Continue to cook the Omelette for about 2 minutes; you should start seeing bubbles through the top and hardening edges (again, just like a pancake). Now gently fold over the bare side of the Omelette to cover the cheez/veggie mixture side.
#5. Cover the pan with a lid and remove from heat. Allow the trapped steam to continue cooking the Omelette through for about another 5 minutes or so. Clean messes up and such while you wait. Repeat all steps for the second one.
#6. Plate your awesome Omelette! Top it with your favorite Salsa, Green Onions and Avocado Slices. Other topping ideas are Fresh Cilantro, Mushrooms, Tomatoes and Vegan Sour Cream.