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Vegan Omelette
Vegan Omelette

Before you jump to Vegan Omelette recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

Many of us have been taught to believe that comfort foods are bad and should be avoided. At times, if your comfort food is made of candy or other junk foods, this is true. Otherwise, comfort foods can be really healthy and good for you. Several foods honestly do elevate your mood when you consume them. If you seem to feel a little bit down and you need a happiness pick me up, try a couple of these.

Put together a trail mix from seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all great for raising your mood. This is possible as these foods are high in magnesium which raises your production of serotonin. Serotonin is known as the “feel good” chemical substance and it tells your brain how you should be feeling all the time. The more of this chemical in your brain, the better you’ll feel. Nuts, in addition to bettering your mood, can be a great protein source.

Now you know that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try these tips instead!

We hope you got benefit from reading it, now let’s go back to vegan omelette recipe. To make vegan omelette you need 9 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Vegan Omelette:
  1. Use Chickpea Flour (375 ml)
  2. Take Black Salt (or Herb Salt)
  3. Use Tumeric
  4. Use Hing (garlic /onion alternative)
  5. Get Water (375 ml)
  6. Get Packed Cauliflower Rice
  7. Use Asparagus (about 20 spears)
  8. You need Lemon Juice
  9. Prepare Black Pepper (optional seasoning)
Instructions to make Vegan Omelette:
  1. Place dry ingredients in a bowl and add water bit by bit while stirring with a wire wisk. Next stir in the cauliflower (about two cups of cauliflower florets, washed and blended in food processor or grated finely by hand).
  2. Wash the asparagus and chop the bottom two thirds of the stems into thin slices. Sauté in a bit of coconut oil. Add 30 ml water and cover with lid, stirring occasionally. Add the asparagus tips which you kept whole. Continue to sauté until tender yet firm. Add lemon juice.
  3. Pour a thin layer of the batter into a hot pan. Reduce heat. Dedvide topping into the amount of portions you wish to cook. Add topping for each omelette on top.
  4. Cook for a few minutes until you are able to slide a spatula under the omlette and flip over. Cook on the other side until golden brown.
  5. Flip over again to serve with topping on top. Season to taste with black pepper and some herb salt. Repeat for every omlette. The runnier your batter, the thinner the omlette will be and the longer it is cooked on low heat the crispier it will become. So play around with consistency and temperature until it is ideal for your taste. Serve with home made tomatoe sauce. Enjoy!
  6. Alternatively you can top your omlette (pancake) with raw vegetables after it has been cooked on both sides. Avo tomatoe slices and baby spinach works well.

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