Author Notes
Gluten-free, vegan, egg-free omelette —cindy lam
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Ingredients
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80 grams
shimeji mushrooms or any other mushrooms
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1/2
small onion
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1 cup
chickpea flour
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1 cup
water
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2 tablespoons
nutritious yeast
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1/2 teaspoon
mixed spice powder
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2 tablespoons
sake
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2 tablespoons
chopped spring onion
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1 handful
shredded cabbage and radicchio
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2 teaspoons
ground sesame seeds
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2 tablespoons
teriyaki sauce
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extra-virgin olive oil
Directions
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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.
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Set aside and let it rest for 10-15 minutes.
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Preheat a skillet with a drizzle of olive oil on medium heat, cook onion for 3-4 minutes until they turn translucent.
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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.
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Add the cooked mushroom mixture to the omelette batter.
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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.
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Transfer the omelette to a plate and start garnishing with shredded cabbage, radicchio, grinded sesame seeds, and chopped spring onion.
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I added 2-3 tbsp teriyaki sauce to go with my omelette
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* you can substitute or add together with other sauces such as vegan mayonnaise or sriracha.
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