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Author Notes: A healthy vegan recipe, ideal for using up leftover Christmas day vegetables on Boxing Day. It’s a light dish perfect after the indulgences of Christmas day. Chickpea flour is naturally gluten free, chickpeas are a super source of protein, fibre and iron. The skin of vegetables and fruit are quite often a good source of nutrition in itself, the dark skin of the Zucchini/courgette is high in soluble fibre which slows digestion and stabilises sugar levels. The dark skin of the Eggplant/Aubergine is full of fibre, potassium, magnesium and antioxidants, Tomato skin is full of antioxidants too so before removing skins bear this information in mind.
The recipe can be found here -
http://www.mynutricounter.com/vegan-roasted-vegetable-omelette/ —Nikki Brown
- 95 grams chickpea flour
- 185 milliliters soy milk
- 7 grams yeast
- 30 milliliters apple cider vinegar
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
For the filling:
- 50 grams shallots, finely diced
- 20 grams garlic, minced
- 50 grams bell pepper, finely diced
- 50 grams tomatoes, finely diced
- 50 grams eggplant/aubergine, finely diced
- 75 grams zucchini/courgette, finely diced
- 15 milliliters olive oil
- 1 piece Salt
- 1 piece Pepper
- Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes.
- Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper.
- Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes.
- Put sauteed vegetables on the batter.
- Fold then cover and cook over low heat for 2 more minutes.