Vegan Roasted Vegetable Omelette
recipe Image
 
Preparation Time : 10 mins

Cooking Time : 10 mins

Serves : 2
Ingredients:

    For the batter:

    95g/3oz chickpea flour
    185ml/6.25fl oz soy milk
    7g/0.25oz yeast
    30ml/1fl oz apple cider vinegar
    1/4 tsp. turmeric powder
    1/4 tsp. garlic powder
    1/4 tsp. baking soda
    1/2 tsp. salt

    For the filling:

    50g/2oz shallots, finely diced
    20g/0.75oz garlic, minced
    50g/2oz bell pepper, finely diced
    50g/2oz tomatoes, finely diced
    50g/2 oz eggplant/aubergine, finely diced
    75g/2.5oz zucchini/courgette, finely diced
    15ml/0.5fl oz olive oil
    Salt
    Pepper

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