This is a variation on my new vegan omelette – the Spanish Omelette is a popular dish, and an ideal way to cook an interesting array of vegetables. Filled with vegan cheese, this makes a delicious meal in itself. This one turned out to be sublime – we’ve just had it for the second time, and it disappeared in an instant. Enjoy !
INGREDIENTS FOR THE FILLING
4 slices of vegan cheese of your choice, cut into 2 inch squares (or around 1½ cups grated mozzarella cheese)
1 small zucchini, diced into small pieces
¼ red pepper, diced into small pieces
1 small red Spanish onion, or other of your choice, finely chopped
6-8 brown mushrooms, finely chopped
1 potato, cooked, and cut into small pieces
INGREDIENTS FOR THE BATTER
200g firm silken tofu
¼ tsp turmeric
¼ tsp ground garlic granules
salt to taste (or else for an “egg-ier” flavor, you could try kala namak (black salt) – available from Indian grocery stores. It adds a sulfuric, eggy taste.
3 Tbsp nutritional yeast
¾ cup (190 mL) soya milk, or any other vegan milk (cashew milk)
1 heaped tsp tahini
2 heaped Tbsp white flour *
*(can be made with gluten free flour – it’s best to buy a ready mixed one – if not I suggest tapioca, rice and corn mixed together to make the suggested amount)
Tip :- Remember that the denser you want the texture to be the more flour you will have to add.
- Pre-cook the vegetables by frying them gently, including the potato (boil first, drain, then gently fry). Having set them all aside, have them ready to add onto your omelette.
- Combine all the batter ingredients in a plastic or metal bowl. Then simply process with an electric hand whisk or blender until thick and creamy – taste for salt before frying. (Note : You will be left with a fairy thick batter – this is necessary, and is the binding factor in the omelette. So try not to be tempted to add more liquid – it should part from the ladle when you gently pour it to your hot pan).
- Next, heat up a greased non-stick frying pan for a minute or two, and then add a full scoop of the mixture with a soup ladle. After 1 minute add 2 slices of your favourite vegan cheese, and allow to cook for a further 3-4 minutes, making sure that you keep the edges from sticking by using a spatula.
- Now spread all the cooked vegetables evenly on top of the cheese in the pan, and allow to cook for 3-4 minutes.
- Fold the omelette in half – making sure it is not stuck to the pan, and gently tuck your spatula under the folded omelette at this point, ready to serve it onto a plate. Do this by using the pan (not the spatula) to drop into the plate – it should slide off fairly easily.
- Repeat the above process to make the second omelette.
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