We are thrilled to participate in #brunchweek 2020 and contribute some vegan brunch favorites that are simple and delicious! I am sure you can find some “accidentally vegan” or easy-to-alter vegan brunches from the lovely ladies participating this week. Check them out at the end of this post!
This is a super easy vegan omelette that you can fill with whatever veggies you love. I like the combination of spinach, potato and vegan cheese sauce. The base of the vegan omelette has store bought vegan feta, which I think adds a great flavor and texture. I was never a huge egg-lover, so I never aim to get traditional egg dishes too close, so this may be a little bready if you are looking to really mimic an egg. I included the option to replace a 1/2 cup of water with aquafaba if you want a even bendier texture. If you are looking to be super quick, easy and delicious, this vegan omelette is great as-is!
Vegan Omelette
Ingredients
omelette base:
- 1 cup of chickpea flour
- 2 cups of filtered water
- 1 tbsp of egg replacer
- 1 tsp of black salt
- 2 tbsp of dried herbs
- 2 tbsp of olive oil
- 1/2 cup of vegan feta
- 1 cup of cooked vegetable filling (i like cubed potatoes and spinach)
- 1/2 cup aquafaba optional (to replace water and make more of a flexible omelette)
optional fillings:
- potatoes
- 1 medium potato, peeled and cubed into 1/8 inch pieces
spinach:
- 2 cups chopped spinach (if frozen, squeeze to remove liquid and then roughly chop)
- 2 garlic cloves, micozested
cheese sauce:
- 1 cup of raw cashew soaked overnight in 1.5 cups water or 15 minutes in a boiled in just-boiled water
- 1/2 cup water on hand (for consistency)
- 1 tbsp of nutritional yeast
Instructions
omelette base:
- mix together the dry ingredients in a large bowl. next add the olive oil to the mix until everything is well mixed together and looks a bit crumbly.
- add your filtered water and mix well.
- heat a little olive oil in a non stick pan on medium.
- use a ladle to pour one scoop of your mixture into the pan. use your ladle to make sure the batter fills up the whole pan.
- once your edges start to brown, carefully place your vegan feta cubes in the batter and let the bottom side finish cooking then transfer to a plate and use the plate to flip the whole omelette.
- let cook for another 2-5 minutes and then remove from heat.
- fillings:
- potatoes:
- pan fry with a little oil until cooked on all sides. are brown and a fork goes through easily. set aside and sprinkle with a little salt.
spinach:
- add to medium heat frying pan with a little oil and cook for one minute, then add garlic and cook until garlic is a bit caramelized and removed from heat immediately.
cheese:
- Drain and rinse the soaked cashews and add to high speed blender.
- Add 1/2 the water and nutritional yeast to the blender and blend on high. Gradually add the rest of the water until you get the consistency you like.
- Make sure to scrape. down the sides with a spatula half way through. Place in a container and set aside.
