Total Time
30mins
Prep 20 mins
Cook 10 mins

This recipe is from Vegan World Fusion Cuisine; it is one of my favourite to cook for guests, as well as a Sunday brunch for me the boyfriend. The only change I make to the recipe is the addition of a portabella mushroom, you could add whatever you like, though!

Ingredients Nutrition

Directions

  1. Cut the ends off of the green bananas and score up the sides. Place the scored bananas in a 3 qt pot, cover with water, boil until you can easily poke through the bananas, approximately 20 minutes.
  2. Remove the peels, which should come off easily, and place bananas in a large mixing bowl. Mash with a fork or masher. Add flour and baking powder to bananas and knead into a dough. Seperate dough into two pieces. Roll into balls. Flour the counter and roll the balls into 6" rounds.
  3. Combine cashews, lemon, nama shoyu, garlic and the olive oil in a food processor (or blender) and process until smooth.
  4. Heat a heavy skillet on medium heat until hot. Pour a small amount of oil onto skillet and fry omelet on one side until golden, approximately 3 minutes. Flip and cover 1/2 of the cooked side with Nut Cheeze, green onion, carrots and cilantro. Fold over like and omelet and cover. Flip and cook until golden brown on both sides. Serve Hot.

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