Cheezy, Eggy, Vegetable Omelette

The thought of making a vegan omelette has always scared me a little bit. It just seems a bit fiddly and too much effort for me. I decided to finally just get on and do it. It didn’t come out looking perfect but it tasted so delicious that I had to post it up for you. Once the ingredients were all ready to go, it was really very easy.

Cheezy, Eggy, Vegetable Omelette

For the batter:

  • 1 packet of firm silken tofu
  • 3/4 cup soy milk
  • 2 tbsp of flour
  • 3/4 tsp turmeric
  • 1/2 tsp garlic granules
  • 2 tbsp of nutritional yeast
  • sprinkling of salt and lots of pepper
For the filling:
Don’t feel you have to follow this, this is just what I fancied at the time
  • 1/2 pepper, chopped
  • a handful of mushrooms
  • 3 spring onions
  • 2 small potatoes, boiled and chopped into small bitesize pieces
  • 1/2 small courgette
  • a few slices of aubergine, chopped
  • 1 cup of grated vegan cheese ( I used Sheese cheddar)
  1. Start off by getting the batter ready, with batter I always play it safe and leave for around 30 minutes before I use it. So, place all of the batter ingredients into a large bowl and blitz with a hand blender, or pop into your food processor and blend until smooth.
  2. Next, fry up all your ingredients (except for the cheeze) for the filling. Set to one side.
  3. Heat up a frying pan and ladle some of the mixture into the pan. Heat for about 1 minute.
  4. Sprinkle on the vegan cheeze and heat for a further 3 minutes or so, so that the cheeze begins to melt.
  5. Add filling to half of the omelette, and again, heat for a further 3 minutes. Whilst the omelette is cooking, try and keep the sides from sticking with a spatula.
  6. When the omelette is ready, fold it in half, over the filling and pop onto a plate. Serve!

My omelette sort of stuck to the pan and became a bit of an eggy mess, but it tasted great! Hope you enjoy 🙂

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