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Wednesday, 28 July 2021

Mushroom & Tomato Omelette : Vegan Recipe

As regular readers know, this blog brings a variety of articles, studies, thoughts, music, recipes, and more! It is presented in a magazine style - we hope something for everyone. Our main focus is about the Low Carb Higher (Healthy) Fat lifestyle, LCHF for short; read/find out more about that here

In recent months we have seen that more and more we have regular readers, and followers, who choose to eat vegetarian or vegan. You can find details of five vegetarian meal choices here, and five vegan choices here but, there are of course more than these within the blog!

Today's post is vegan inspired and comes from Ellie Bullen, she writes, "I have been making vegan fried eggs and scrambled eggs for some time, but it was only when I had perfected these that I thought about making a vegan omelette. So, here it is! I have added tofu for an extra protein punch, along with kala namak (Himalayan black salt) for that eggy flavour.

25g rice flour or besan (chickpea flour)
100g medium tofu
1 1⁄2 tablespoons soy milk
1 tablespoon nutritional yeast flakes
Pinch of ground turmeric
Pinch of freshly ground black pepper
Pinch of sea salt
Pinch of Kala Namak (Himalayan black salt)
1 teaspoon olive oil
1 button mushroom, sliced
4 cherry tomatoes, halved
A handful of baby spinach leaves
To Serve
Chili flakes
Snow pea sprouts
Olive oil
Toasted sourdough slices (optional)
Lemon wedges (optional)
1. Place the rice flour or besan, tofu, soy milk, nutritional yeast, spices, and salts in a blender and blend until smooth.
2. Heat the oil in a small non-stick frying pan over medium-high heat and pour the omelette mixture into the pan. Add the mushroom, tomato, and spinach and fry the omelette for 3 minutes or until the bottom is golden and cooked through. Gently fold the in half and continue to cook for a further minute (see Tips).
3. Top with chili flakes, snow pea sprouts and a drizzle of olive oil and serve with sourdough toast and lemon wedges for squeezing over, if you like.
Make sure your omelette is completely cooked through before attempting to fold it in half. If your omelette doesn’t hold its shape, don’t worry – it will still taste absolutely delicious!
Above recipe and details can be seen here

Alternative Omelette Recipes
Omelette Muffins, low carb/keto and delicious - see here
Blueberry and Cinnamon Omelette, low carb - see here
Caprese Omelette, low carb - see here

flowers just go with any meal

Dear reader, this blog offers a wide variety of recipe/food ideas, not all may be suitable for YOU. If you may have any food likes / dislikes, allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


J.P. Alexander said...

Adoro hacer tortillas así que haré la receta. Te mando un beso

Miss Val's Creations said...

I have yet to attempt a vegan omelette. This does sound yummy!

Kim said...

I have a vegan who would love this!!

Elephant's Child said...

That vegan omelette sounds GOOD. Thank you.

William Kendall said...

That sounds complicated.

Angie's Recipes said...

I love real eggs...but this does look like a real thing.

Margaret D said...

The ingredients read ok..

Valerie-Jael said...

Sounds good, but I still prefer a 'real' omelette! Valerie

Jo said...

It looks delicious. I'm not vegetarian or vegan but I'd quite happily eat this.

Iris Flavia said...

Wanted to go buy eggs anyway - will add mushrooms to the list :-)

eileeninmd said...

Omelets are a great choice, there are so many ingredients you can add.
I would have never thought to use cinnamon and blueberries in an omelet, muffins yes!
Take care, have a happy day!

Victor S E Moubarak said...

Now you're talking. We've had breakfast already! We'll have to prepare the omelette for another day. Certainly looks delicious. Never thought of putting tomatoes in omelettes.

God bless.

baili said...

i found recipe great dear Jan

i loved eggs enough to eat many in a day but now no fried eggs at all :(

so true about advise you gave to cook egg completely ,i stopped making half fry egg after watching a program on geographic channel in which they showed how half fried egg made a child paralyzed .it was almost fifteen years ago i think

Sami said...

Love omelettes , always great for when I don't know what to cook :)

Divers and Sundry said...

That looks delicious. I wish I could find mushrooms available in smaller quantities. It makes me want to give those shelf-stable sliced mushrooms in jars another chance. But no...

linda said...

It does look nice I love omelettes especially with mushrooms yum.

Christine said...

Looks delicious!

Sue said...

This looks delicious, I do like a nice omelette x

Mary Kirkland said...

I made a mushroom omelette yesterday.

happyone said...

Sure looks good to me.

Hootin' Anni said...

It's been years since I've had tofu!! Looks delicious.

Angie said...

Jan - looks like a terrific recipe - I love omelettes!

Debbie said...

flowers always brighten any home and always make a house feel "homey"!! i love mushroom but the husband is a "no can do" and for that reason, i often order meals that contain mushrooms when we go out!! i make eggs a lot and love eggs, tofu is just not my thing!!

R's Rue said...

Looks so delicious. Happy midweek wishes. Have a blessed day.

Ananka said...

This sounds really good. I am not fully vegan..basically veggie with lactose intolerance. I know now that the choice for lower carb diets for suiting both veggie and vegan is a lot better now. Tofu is a wonderful thing. I made low carb tofu mac cheese a few years ago, it was interesting! I do eat a lot of Quorn and it is really low carb.

Teresa said...

Se ve sabrosa. Besos.

DVArtist said...

This is my daughters favorite meal.

Martha said...

That vegan omelette sounds delicious!