Garden Vegetable Vegan Omelet Topped with a Garlic Aioli

Garden Vegetable Vegan Omelet Topped with a Garlic Aioli

When I first went vegan, one of the hardest parts was giving up eggs. I loved making scrambles and omelets on the weekend. After trying a few different recipes, I found the recipe below to be my favourite.

Omelette001.jpg

Garden Vegetable Omelet Topped with a Garlic Aioli

Omelet recipe adapted from Hot for Food Blog

Ingredients

Omelet
350g medium firm tofu
1/2 C non-dairy milk of choice
3 tbsp nutritional yeast
3 tbsp chickpea (Garbanzo) flour
2 tbsp tapioca starch
1/2 tsp turmeric
1/2 tsp curry powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sea salt
1/4 tsp ground pepper

A Quick Garlic Aioli
1/2 cup vegan mayonaise
1 Tbsp Olive Oil
Splash of water
2 garlic cloves, crushed
1 Tbsp apple cider vinegar
1/2 lemon, juiced
1 tsp Dijon mustard
Pinch of salt & pepper

Vegetable filling
Make it your own
Kale
Mushrooms
Red pepper
Yellow onions
Purple cabbage
Roasted cherry tomatoes


Directions

Create omelet mixture

  1. In a food processor or blender, add the ingredients and blend until smooth. You want the mixture to be in between thick and runny.

Prepare Garlic Aioli

  1. Combine all aioli ingredients in a food processor or small blender and blitz to thoroughly combine. Set aside.

Precook your vegetable filling

  1. Heat a large skillet on med-high heat. Add a 1 Tbsp of oil and sauté your vegetables until onions are translucent. Set aside.

Cook your omelet

  1. In the same skillet, add a little bit of oil if required. Pour the omelet mixture on to the skillet and spread out for desired size. (The number of omelets will depend on how big you make your omelet base.)
  2. Cook for 3-4 minutes, until it starts to firm up a bit.
  3. Add your cooked vegetables to one side and gently fold over the over half of the omelette.
  4. Cook for 1-2 minutes, then plate.
  5. Drizzle the garlic aioli over top of your cooked omelet and serve. 
Print Friendly and PDF
Follow