From Vegan Vittles by Joanne Stepaniak
Eggless Omelets
3/4 cup whole wheat pastry flour
2 T nutritional yeast
1 tsp non-aluminum baking powder
1/4 tsp salt
pinch of tumeric
scant 1 cup of non-dairy milk
1/2 tsp oil
1. Place the flour, nutritional yeast, baking powder, salt and tumeric in medium mixing bowl and stir until well combined.
2. Pour the milk and oil into the dry ingredients and stir well with a wire wisk to make a smooth batter. Let the batter rest for 5 or 10 minutes then stir again.
3. Preheat a skillet until hot (flick with water, the water should sizzle and steam). Spray with non-stick cooking spray. Pour 1/3 cup of batter into the pan, swirl around to create a 5 or 6 inch circle.
4. Cook omelet until top is completely dry and bottom is deep golden brown. Loosen omelet with a spatula and cook other side until it is a deep golden color and flecked with brown. Slide omelet onto plate.
5. Fold omelets in half or stuff with your favorite fillings prior to folding
I added a bit of onion powder to the batter. You can also add parsley, tabasco, veggy bacon bits, scallions, dill etc..
Melty White Cheez
1 1/3 cup water
1/4 cup nutritional yeast
1/4 cup quick-cooking rolled oats (not instant)
2 Tbsp tahini
1 1/2 Tbsp cornstarch
2 tsp lemon juice
1 tsp onion powder
3/4 tsp salt
1/2 tsp garlic powder
1. Place all ingredients into a blender and process until completely smooth.
2. Pour the mixture into a saucepan and place on medium-high heat. Constantly whisk until sauce is very thick and smooth.
Note: The sauce will thicken when chilled but will become melty again once gently reheated.
I made my omelets by taking stuffing an omelet with sauteed kale and the cheez sauce then drizzling some cheez sauce on top. Yum.
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