Vegan Roasted Vegetable Omelette

Name: Vegan Roasted Vegetable Omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 omelettes
Ingredients: 95 g chickpea flour; 185 ml soymilk; 7 g yeast; 30 ml apple cider vinegar; 1/4 teaspoon turmeric powder; 1/4 teaspoon garlic powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 50 g shallots, finely diced; 20 g garlic, minced; 50 g bell peppers, finely diced; 50 g tomatoes, finely diced; 50 g eggplants or 50 g aubergines, finely diced; 75 g zucchini or 75 g courgettes, finely diced; 15 ml olive oil; 1 pinch salt; 1 pinch pepper

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Recipe by hello

A healthy vegan recipe, ideal for using up leftover Christmas day vegetables on Boxing Day. It’s a light dish perfect after the indulgences of Christmas day. Chickpea flour is naturally gluten free, chickpeas are a super source of protein, fibre and iron. The skin of vegetables and fruit are quite often a good source of nutrition in itself, the dark skin of the Zucchini/courgette is high in soluble fibre which slows digestion and stabilises sugar levels. The dark skin of the Eggplant/Aubergine is full of fibre, potassium, magnesium and antioxidants, Tomato skin is full of antioxidants too so before removing skins bear this information in mind.

READY IN: 20mins

YIELD: 2 omelettes

UNITS: US

INGREDIENTS

Nutrition

95

g chickpea flour
185

ml soymilk
7

g yeast
30

ml apple cider vinegar
¹⁄₄

teaspoon turmeric powder
¹⁄₄

teaspoon garlic powder
¹⁄₄

teaspoon baking soda
¹⁄₂

teaspoon salt
50

g shallots, finely diced
20

g garlic, minced
50

g bell peppers, finely diced
50

g tomatoes, finely diced
50

g eggplants or 50 g aubergines, finely diced
75

g zucchini or 75 g courgettes, finely diced
15

ml olive oil
1

pinch salt
1

pinch pepper

DIRECTIONS

Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes.
Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper.
Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes.
Put sauteed vegetables on the batter.
Fold then cover and cook over low heat for 2 more minutes.

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