Vegan “Omelette” Premier!


My friend Joseph of www.veganchicago.blogspot.com and I created a starter vegan “omelette” recipe the other day, and this is how we did it–enjoy!

Ingredients:
1/2 bell pepper, chopped
4-6 mushrooms, sliced
1/2 onion, chopped
(optional: add or replace with other vegetable ingredients that you would usually place in your omelette)
1 package silken tofu
1 Ener-G Egg Replacer
1/4 c. whole wheat flour (rounded)
1/4 c. Daiya vegan cheese
1/2 tspn. turmeric
1-2 tspn. olive oil (for skillet)
a splash of soy sauce
salt, pepper, garlic powder (or other spices you normally would use in an omelette

Blend tofu until creamed. Heat up skillet on medium high. Meanwhile, throw in the powdered Ener-G egg replacer–WITHOUT ACTUALLY FOLLOWING DIRECTIONS ON THE ENERG EGG REPLACER PACKAGE–as well as the tumeric, soy sauce, salt, pepper, and garlic powder. Whip it up with a whisk until all is mixed in evenly.

Fold in the Daiya cheese and pour the entire mixture into an omelette or frying pan coated with the thin layer of olive oil. Throw the chopped onions, peppers, mushrooms–and/or whatever other veggies you desire–on top. Let it cook a good while, until getting golden on the bottom. Then flip and cook as with a normal omelette, aiming to have it partly lightly-browned and well-cooked.When done it will more or less look and act like a normal omelette. This recipe will work as an omelette, right down to the protein content!!!

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