It is well known that a good, hardy and conscious breakfast is the jumpstart of the day. Some of the favorite meals I prepare are whole grain pancakes, oatmeal with raisins and cashews, scrambled tofu, (see archives) and now a vegan omelet.
I first sampled this omelet at a vegetarian restaurant in Massachusetts while on a road trip a few years ago, and vowed I would try to recreate it. Now I notice it is available in other Vegan restaurants and I see many variations online.
Putting together two or three different recipes, my latest success was quite a treat so I now offer it to you. Let it be said that this is more for weekend and brunch type occasions since it is very filling and uses a spicy type sauce.
This recipe uses whole wheat and rice flour so it is not gluten free, but I do believe that if you substitute a gluten free flour mixture instead of the whole wheat it should work as well. There are many such flour combinations available in the health food stores as this awareness is rapidly growing.
1/2 cup rice flour
1/2 cup whole wheat pastry flour
1 cup coconut milk (lite-“So Delicious” brand, culinary type)
1/2 cup water
2 tbsp. nutritional yeast
2 tsp. turmeric powder
1/2 tsp. sea salt (or try black salt which adds an eggy taste)
Mix well into a thin batter and set aside. Meanwhile, in a large skillet sauté 1 tbsp. good oil (EVO or sunflower oil) with:
small diced pieces of:
1/2 cup red pepper
1/2 cup green paper
1/2 cup white or yellow onion
1 small scallion
4 sliced mushrooms
Reserve: 1/4 cup cheddar vegan cheese per omelet
1/4 cup tomato sauce per omelet
It is best to use a non-stick skillet for this recipe. Sauté veggies until onion is translucent – about 5 minutes. Remove from fry pan and set aside. Rinse pan if residue remains and spray a small amount of sunflower oil and heat again to medium. Mix omelet batter again, making sure it is quite thin and pour one ladle at a time (about half the batter), in an even layer. Quickly tilt and turn the pan before it is set to create an evenly cooked omelet. It should be set in about 3 min. Then add half the cooked veggies and 1/4 cup grated soy cheese per omelet (cheddar type to increase protein and flavor) into the center, quickly fold and allow to cook 1 minute more. Some will attempt to turn it over to brown on both sides but I personally prefer it not browned. This can be served with heated tomato sauce on top (1/4 cup per serving) and topped with fresh parsley sprig. Also nice with fresh salsa on the side. Whole wheat or rye toast is a good complement to this dish. This should be enough to make 2 hearty size portions.
What a start to a great day!