Chatelaine and Lauren Toyota have teamed up to put a vegan spin on the comfort foods you know and love. On this episode: a filling, fluffy and eggy-tasting (yet egg-free!) omelette.
Watch more in our Vegan It with Lauren Toyota series:
To see more of Lauren’s delicious vegan recipes, visit her hotforfood YouTube Channel:
Vegan Mushroom Omelette
MAKES 2 large omelettes
PREP TIME 20 minutes
COOK TIME 35 minutes
2/3 brick of medium-firm tofu (approx. 1 cup crumbled)
1/2 cup non-dairy milk
3 tablespoons nutritional yeast
3 tablespoons chickpea flour
2 tablespoons tapioca starch/flour
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon Old Bay seasoning (optional) * can sub chili powder
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
1 to 2 tablespoons vegan butter (for frying omelette)
1 cup mushrooms, roughly chopped
1 tablespoon vegetable oil
2 green onions, finely chopped
sea salt and ground pepper, to taste
1 cup shredded vegan cheddar cheese
Place all the ingredients for the batter in a blender and combine until very smooth.
For the filling, heat a large non-stick pan over medium heat with vegetable oil. Once hot sauté the mushrooms until mostly cooked, approximately 4 to 5 minutes. Remove from the pan and wipe clean so you can make the omelette in the same pan.
Reduce the heat to medium-low. Add a coating of vegan butter to the surface of the pan. Pour some of the omelette batter into the centre and spread it out until it’s about 1/4″ thick. It will take about 3 to 4 minutes to cook on the first side. You’ll notice the batter being cooked through and getting darker in colour around the perimeter of the omelette.
At this point add in some of the cooked mushrooms, finely chopped green onion, and shredded cheese to one side of the omelette. After 30 more seconds or so you can use a spatula and lift one side and fold it over to create a half moon shape.
After another 30 seconds or so gently flip the omelette over on to the other side.
Cover the pan with a lid to allow the cheese to really melt well inside, cooking for another 2 to 3 minutes.
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