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Vegan omelette with vegetables

Good morning!

Speaking of mornings, what is better then a vegan breakfast to kick start your day with. These ingredients can be skilfully put together to make a really healthy start-of-the-day meal.

Ingredients:

1 cup of mixed vegetables (bell pepper, small diced potatoes, green peas, spinach… whatever vegetables you have at home and to your taste ­čśő)

1 cup chickpea flour

1/2 pack of Tufo (depending on the brand, a pack should be about 250 gm. Half is enough for one person, although I always needed a bit more than half for this recepie ­čśŐ)

┬Ż tsp black Himalayan salt (thanks to its sulphurous taste and smell, it is very reminiscent of eggs)

┬Ż tsp (or less) hing/asafoetida (instead of onion)

┬Ż tsp ground coriander

┬╝ tsp ground pepper

┬╝ tsp ground turmeric

┬Ż tsp baking soda

1 pinch of red pepper on top

1 mug of water

1-2 spoons of vegan yogurt (you can leave it out, but it will be tastier)

Preparation:

Mix the dry ingredients in a bowl, then add the water and mix until there are no lumps.

Crumble the tofu into not too small pieces and pour into the mixture

Heat oil in the pan and fry the spices for a few seconds, then add the vegetables (always add a little sugar or other natural sweetener to salty food – it increase the flavors). Fry the vegetables until they start to become brownish.

Pour the pre-mixed mass over it and bake at a medium temperature for approx. 10 minutes (until it has a nice light brown color). I always stir frequently so that the flavor of the spices and vegetables permeates and really comes into play.

After it’s well cooked, we can add fresh tomatoes, peppers, etc… and of course fresh homemade bread.

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