Follow along to make this amazing vegan chickpea omelette!
¼ cup (30g) chickpea flour
1 tablespoon nutritional yeast (optional)
¼ teaspoon salt (black salt for a more egg-like flavour)
⅓ cup (80ml) water
1 small spring onion chopped up for serving
Some combination of diced or grated: Mushrooms, peppers, courgette/zucchini, carrot, cabbage, beetroot, tomato etc.
00:00 𝗧𝗵𝗲 𝗯𝗲𝘀𝘁 𝗼𝗺𝗲𝗹𝗲𝘁𝘁𝗲 𝘃𝗲𝗴
1️⃣ Put a little bit of oil (or water) in a pan and put the heat on medium-high to heat up. Once the pan has heated up, add in your diced or grated veg. I like to mix in half a teaspoon of sea/table salt to draw out the moisture from the veg.
2️⃣ Stir occasionally and after about 3-5 minutes it should be cooked depending on the amount and size of the veg.
01:02 𝗠𝗶𝘅 𝘂𝗽 𝘆𝗼𝘂𝗿 𝗼𝗺𝗲𝗹𝗲𝘁𝘁𝗲
1️⃣ Mix all dry ingredients in a bowl, then add the water and whisk it all together.
2️⃣ Add in your cooked veg to the bowl and stir it all in
02:26 𝗖𝗼𝗼𝗸 𝘁𝗵𝗲 𝗽𝗲𝗿𝗳𝗲𝗰𝘁 𝗼𝗺𝗲𝗹𝗲𝘁𝘁𝗲
1️⃣ Add a teaspoon or so of oil to a clean pan (add more if you don’t have a non-stick pan). Then bring the pan to a medium-low heat.
2️⃣ Once the pan has heated up, add your omelette mix and quickly spread it out evenly.
3️⃣ Once the top is no longer wet (should take 3-7 minutes), add some cheese on one side and carefully flip the half without cheese over the top.
4️⃣ Remove from the heat and gently place on a plate with a sprinkle of spring onion.
It’s a lot easier to stop the omelette from sticking with a non-stick pan.
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Watch How To Make TOP-TIER Vegan Enchiladas:
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