Vegan Omelet Recipes
VEGAN SHEPHERD'S OMELET
Very Yummy!This actually uses blended tofu that is baked in a pie pan to give an omelet shape. It looks more like an omelet as it browns. I am a vegan for ethical choices, but I always LOVED eggs, so this helps satisfy cravings. It is from "High Road To Health" by Linsay Wagner & Ariane Spade.
Provided by happy_vegan
Categories Breakfast
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Drain tofu (I quickly squeeze a little excess water out before throwing it in the blender).
- Place tofu, soy milk and salt in blender and blend until smooth.
- Stir in green onion.
- Lightly oil two 9-inch glass pie pans.
- Divide the omelet mixture between the pans, smooth out the top with a spatula and bake for about 35 minutes. Edges will brown & top will become golden.
- Loosen with spatula. I use the top as the outside of the omelet, the bottom is still white. It looks prettier.
- While omelets are baking heat one tablespoon of olive oil in large skillet.
- Add potatoes and sprinkle salt evenly over.
- Cover and cook over medium heat until potatoes are tender(you could cheat and microwave 2 minutes before putting them in the pan), about 15 minutes.
- If they start to stick add 2 TBS water and loosen with sharp spatula.
- When finished, set aside potatoes.
- Heat remaining olive oil in pan.
- Add pepper and onions and cook 5 minutes.
- Add garlic and tomatoes.
- Cover and cook over medium heat until tender, about 15 minutes.
- Add salt and pepper to taste, stir in potatoes, and cook together, covered, for 5 minutes.
- Place half of filling inside each "omelet".
Nutrition Facts : Calories 648.6, Fat 28.1, SaturatedFat 4.6, Sodium 703.4, Carbohydrate 75, Fiber 12.9, Sugar 9, Protein 32.2
VEGAN OMELET
Make and share this Vegan Omelet recipe from Food.com.
Provided by Sanut Tarrer
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Crumble tofu (I like to use a plastic bag, but it can be done in the skillet with a masher).
- Add red and green peppers, mushrooms, tomato and onion to tofu in skillet.
- Add water and lemon pepper seasoning.
- Cover with medium high heat for 10 minutes (This is what gives it the rich texture).
- Stir and add Braggs and nutritional yeast and turmeric (for color).
- Stir again and add grated soy cheese.
- Turn off heat, Cover for 2 minutes or until cheese melts and enjoy!
Nutrition Facts : Calories 27, Fat 0.3, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 5.2, Fiber 2, Sugar 2.1, Protein 1.9
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