Irresistible Vegan Omelette!

I decided to make something a little nicer than usual for lunch and came up something I'm sure you'll love! A Vegan Omelette! My husbands absolute favorite! I made it as a surprise and he smiled and said "Yummy honey!"

When we shifted to a vegan lifestyle, it was hard letting go of staples that we grew up on such as cheese and eggs, but not when you have creative solutions such as these! The results are better than hoped for, creating a rich creamy vegan omelette sure to please!

How is this possible? This recipe was made possible by this blog, so I have all of you to thank! Last year the creator of The Vegg reached out to me asking if I'd like to try a sample of their vegan egg substitute. I was so excited after looking at their website I eagerly said yes and was thrilled with the results. My first attempt can be found here. This time I tried a new recipe, modified it and am sharing it below!

The product creates an egg substitute that is out of this world, it can be made into many wonderful creations including a fried egg, a poached egg, scrambled eggs, omelettes and so much more! The basis of the ingredients are nutritional yeast so it is my sneaking suspicion that one could try to use nutritional yeast in lieu of The Vegg Egg, however I have yet to test this theory as I've been so pleased with their product. If you'd like to make your very own, you will need the following...

Ingredients:

• 6.5 oz (half package) firm tofu
• 3 tbsp gluten free flour (I used 2 tbsp brown rice flour with 1 tbsp amaranth)
• 2 tbsp potato or tapioca starch
• 2 tbsp Vegg
• 1/4 tsp black pepper
• salt to taste
• Oil for cooking

Fillings:
Sauteed red onion, green onions, 1 sorrano pepper, 1/2 tomato, spinach and garlic clove (etc. your favorites)
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Directions:

1. Blend all of the Ingredients (expect the filling) in a blender or food processor.
2. Pour 1-2 tsps of oil in a cast iron skillet (or your favorite skillet) coating the pan. Place on medium high heat.
3. Before the pan is too hot place half of the egg mixture into the center of the pan. Use a spatula to spread it out into a circle. Use the spatula to round the edges. It will be thick and will need your help! (Water can be added, however I left mine thick and was pleased with the results.)
4. Cook for 5 minutes or until the top side is almost completely done.
5. Pile your favorite fillings on one half of the omelet and fold the other half over.
   
6. Press down very gently, no flipping required, serve warm!

I hope you enjoy many vegan meals to come! Thank you all for your support!!! Best wishes for an incredible week!
Christa
xo