Vegan Shepherd's Omelet
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
2-4
ingredients
-
Omelet
- 1 lb extra firm tofu
- 1 cup soymilk, plain
- 1⁄4 teaspoon salt
- 1 green onion, finely chopped
- 1 teaspoon oil
-
Potato Filling
- 2 tablespoons olive oil
- 3 medium potatoes, small chunks (about 1 1/4 cups)
- 1⁄4 teaspoon salt
- 1⁄2 bell pepper, chopped
- 1⁄2 medium onion, chopped
- 2 garlic cloves, pressed
- 1 large tomatoes, finely chopped
- salt and pepper
directions
- Preheat oven to 400°F.
- Drain tofu (I quickly squeeze a little excess water out before throwing it in the blender).
- Place tofu, soy milk and salt in blender and blend until smooth.
- Stir in green onion.
- Lightly oil two 9-inch glass pie pans.
- Divide the omelet mixture between the pans, smooth out the top with a spatula and bake for about 35 minutes. Edges will brown & top will become golden.
- Loosen with spatula. I use the top as the outside of the omelet, the bottom is still white. It looks prettier.
- While omelets are baking heat one tablespoon of olive oil in large skillet.
- Add potatoes and sprinkle salt evenly over.
- Cover and cook over medium heat until potatoes are tender(you could cheat and microwave 2 minutes before putting them in the pan), about 15 minutes.
- If they start to stick add 2 TBS water and loosen with sharp spatula.
- When finished, set aside potatoes.
- Heat remaining olive oil in pan.
- Add pepper and onions and cook 5 minutes.
- Add garlic and tomatoes.
- Cover and cook over medium heat until tender, about 15 minutes.
- Add salt and pepper to taste, stir in potatoes, and cook together, covered, for 5 minutes.
- Place half of filling inside each "omelet".
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RECIPE SUBMITTED BY
I have been a vegetarian since the age of 14 and a vegan since 18. My kids are vegetarians and my husband is mostly veg but not quite because he eats fish. I am an artist that works mostly with oil paints, but also mixed media-very contemporary,