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Author Notes: Gluten-free, vegan, egg-free omelette —cindy lam
Serves 1 person
- 80 grams shimeji mushrooms or any other mushrooms
- 1/2 small onion
- 1 cup chickpea flour
- 1 cup water
- 2 tablespoons nutritious yeast
- 1/2 teaspoon mixed spice powder
- 2 tablespoons sake
- 2 tablespoons chopped spring onion
- 1 handful shredded cabbage and radicchio
- 2 teaspoons ground sesame seeds
- 2 tablespoons teriyaki sauce
- extra-virgin olive oil
- To make the vegan omelette batter, whisk together chickpea flour, mixed spice powder, and nutritional yeast. Season and whisk in a little water at a time until there are no lumps in the batter. Batter should look thinner than the pancake mixture.
- Set aside and let it rest for 10-15 minutes.
- Preheat a skillet with a drizzle of olive oil on medium heat, cook onion for 3-4 minutes until they turn translucent.
- Add mushrooms and a splash of sake. Season. After the alcohol has evaporated, put a lid on and cook for another 3-5 minutes. Heat off.
- Add the cooked mushroom mixture to the omelette batter.
- Preheat the skillet with a drizzle of oil on medium heat, spoon in the batter and spread it evenly. Cook for 2-3 minutes with the lid on before flipping to the other side. After flipping to the other side, cook for another minute or two with the lid on. Heat off.
- Transfer the omelette to a plate and start garnishing with shredded cabbage, radicchio, grinded sesame seeds, and chopped spring onion.
- I added 2-3 tbsp teriyaki sauce to go with my omelette
- * you can substitute or add together with other sauces such as vegan mayonnaise or sriracha.