Vegan Omelette & Cream Sauce

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Cook Time: 15

Servings: people

Calories: 315kcal

Vegan Omelettes are a nice treat for a special weekend breakfast or brunch or better yet, a tasty dinner. These filling omelettes will satisfy even the heartiest of appetites. They are also very versatile because you can use whatever veggies you choose for the inside and you can top them with your own favorite sauce and toppings.

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Equipment

Ingredients

Omelette

½ onion chopped
1 red bell pepper chopped
8 ounces mushrooms sliced
8 ounces frozen spinach
1 ½ cups chickpea flour
½ teaspoon turmeric
½ teaspoon onion powder
½ teaspoon baking powder
2 teaspoons nutritional yeast
½ teaspoon cracked pepper
2 teaspoons white wine vinegar
1 ½ cups soy milk or plant based milk of your choice

Cream Sauce

¼ cup cashews
½ teaspoon onion powder
juice from half a lemon
1 tablespoon nutritional yeast
1 tsp Bragg liquid aminos
½ cup water

Instructions

Sauté the onions and the mushrooms on medium high heat for 5 minutes.
Add the red peppers and spinach and cook for another 5 minutes.
Set aside.
Mix together the remaining omelette ingredients in a bowl.
Ladle enough of the batter onto a non-stick pan or griddle to make an 8 inch circle.
Spoon some of the vegetable mixture on top of the batter.
Wait until the batter looks kind of dry and then fold up half of the omelette onto the other half.
Let it remain on the pan like that for a couple of minutes so the inside batter will finish cooking.
Place on a plate and finish the remaining omelettes.
Place all of the cream sauce ingredients into a blender and blend until smooth. (It helps to soak the cashews in warm water for 30 minutes before blending)
Garnish omelette with the chives and cherry tomatoes and pour some of the cream sauce over the top.

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Nutrition