Vegan Omelette

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A PROTEIN PACKED VEGAN FETA OMELETTE THAT’S QUICK,

EASY, AND DELICIOUS!

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 Omelet

you can really fill with anything! a great way to “clear out your fridge”

makes 2 OMELETTES

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

recipe:

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.

A LITTLE BIT ABOUT LANA

A little background was something I figured you all would want before I advise you on “good food”! I have been vegetarian for 35 years, and vegan for nearly 8 of them. I am a 100% non-waivering vegan. I don’t do cheats, I don't turn my head, and I am wildly upset when I find out something isn’t vegan that I was brought to believe was. I am committed to the point this is almost religious for me. I recently got my diploma in vegan nutrition and am working on becoming a vegan chef.

Need help transitioning to becoming vegan, making meal plans, or need a vegan kitchen reset? I offer a free 30 minute consultation.