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
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Ingredients
-
95 grams
chickpea flour
-
185 milliliters
soy milk
-
7 grams
yeast
-
30 milliliters
apple cider vinegar
-
1/4 teaspoon
turmeric powder
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1/4 teaspoon
garlic powder
-
1/4 teaspoon
baking soda
-
1/2 teaspoon
salt
- For the filling:
-
50 grams
shallots, finely diced
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20 grams
garlic, minced
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50 grams
bell pepper, finely diced
-
50 grams
tomatoes, finely diced
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50 grams
eggplant/aubergine, finely diced
-
75 grams
zucchini/courgette, finely diced
-
15 milliliters
olive oil
-
1 piece
Salt
-
1 piece
Pepper
Directions
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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.
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Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes.
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Put sauteed vegetables on the batter.
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Fold then cover and cook over low heat for 2 more minutes.
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