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  • Vegan Eggy Omelette Recipe
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Eggy Vegan Omelette with Indian Black salt

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Product Description

A delicious vegan "omelette" that uses no eggs. Instead it features Indian Black salt, which has a distinct 'eggy' flavour due to its high sulfur content.

You can add anything you want, but here's a delicious take on an eggy vegan omelette.

Ingredients

  • 150g silken tofu
  • 1/2 cup chickpea flour
  • 1 teaspoon The Salt Box No. 8 Indian Black Salt
  • 1/2 cup non-dairy milk
  • 1 clove garlic, crushed
  • 1/4 cup nutritional yeast
  • 1 teaspoon olive oil
  • 1 small tomato, chopped
  • 1/2 cup vegan cheese, grated (optional)
  • Sliced spring onion to serve

Method

  1. Chuck the silken tofu, chickpea flour, Indian black salt, non-dairy milk and nutritional yeast to a blender of food processor and process until smooth.
  2. Add the olive oil to a large frypan over medium-high heat.
  3. Pour the batter into the frypan and spread out evenly with a spatula.
  4. Add the tomato and vegan cheese in a strip down the middle of the frypan and continue to cook until the edges of the omelette are crispy.
  5. Fold the omelette either side of the filling over the middle and gently slide onto a plate.
  6. Sprinkle with spring onion and serve.

This yummy recipe was created by our friends at Like a Vegan. See the original post here

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Eggy Vegan Omelette with Indian Black salt

Product Description

A delicious vegan "omelette" that uses no eggs. Instead it features Indian Black salt, which has a distinct 'eggy' flavour due to its high sulfur content.

You can add anything you want, but here's a delicious take on an eggy vegan omelette.

Ingredients

  • 150g silken tofu
  • 1/2 cup chickpea flour
  • 1 teaspoon The Salt Box No. 8 Indian Black Salt
  • 1/2 cup non-dairy milk
  • 1 clove garlic, crushed
  • 1/4 cup nutritional yeast
  • 1 teaspoon olive oil
  • 1 small tomato, chopped
  • 1/2 cup vegan cheese, grated (optional)
  • Sliced spring onion to serve

Method

  1. Chuck the silken tofu, chickpea flour, Indian black salt, non-dairy milk and nutritional yeast to a blender of food processor and process until smooth.
  2. Add the olive oil to a large frypan over medium-high heat.
  3. Pour the batter into the frypan and spread out evenly with a spatula.
  4. Add the tomato and vegan cheese in a strip down the middle of the frypan and continue to cook until the edges of the omelette are crispy.
  5. Fold the omelette either side of the filling over the middle and gently slide onto a plate.
  6. Sprinkle with spring onion and serve.

This yummy recipe was created by our friends at Like a Vegan. See the original post here