RECIPE | Vegan chickpea omelette with cashew cream

Serve these egg-free omelettes with crispy toast for breakfast or a side salad for lunch

09 September 2018 - 00:00 By Leozette Roode
Vegan omelettes.
Vegan omelettes.
Image: The South African Vegan Cookbook

Makes: 4 small omelettes

Omelette:

250ml (1 cup) chickpea flour

7.5ml (1½ tsp) garlic powder

5ml (1 tsp) onion powder

Pinch of turmeric

125ml (½ cup) nutritional yeast

5 grinds kala namak (black Indian salt - optional)

Pinch of bicarbonate of soda

375ml (1½ cups) almond milk

Salt and pepper

Filling options:

Fried mushrooms, spinach, peppadews, green peppers, onion, tomatoes, meat-free strips or sausages, refried beans, fresh avocado, herbs.

Sauce:

125ml (½ cup) cashews, soaked in hot water overnight (if you haven't soaked them, you can place the cashews in water and microwave them for 2 minutes)

250ml (1 cup) almond milk

5ml (1 tsp) garlic powder

5ml (1 tsp) onion powder

Salt and pepper, to taste

Oil, for frying

Method:

  1. Place all the omelette ingredients in a food processor or blender and mix until smooth. Scrape down the sides from time to time.
  2. Prepare your filling ingredients and set aside to keep warm.
  3. Make the sauce: Drain the cashews and place them in a blender. Add the almond milk and spices and blend until the mixture reaches a smooth and creamy consistency. Set aside.
  4. Make the rest of the omelette: Add ½ a tablespoon of oil in a non-stick pan. When you think it's hot, test the oil by adding a tiny drop of mixture into the pan. If the drop of batter bubbles profusely, the oil is ready. If using a 25cm pan, add a ½ cup of the omelette mixture to the pan and swirl to ensure the liquid reaches all the pan edges. Close the pan with the lid. Let it cook over a low heat until small bubbles appear across the omelette's surface. Carefully flip the omelette and cook it on the other side for 5 more minutes. Slide the omelette onto a plate.
  5. Add your filling, along with a serving of the cashew cream, to half the surface of the omelette. Carefully flip the other half over the filling to close the omelette.
  6. Serve with crispy toast for breakfast or a side salad for lunch.

Recipe and image from 'The South African Vegan Cookbook' (Human & Rousseau) by Leozette Roode.

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