Vegan Omelette- without Tofu

A little over a week ago, I posted a picture of an omelette I made for my husband.  I got lots of requests to share the recipe, but since (as usual) I hadn't measured, I had to remake it to write down amounts.  

Then something happened that I am constantly warning new vegans not to do; I started trying to alter a delicious and easy dish to make it "more like real eggs."  Ugh.  That was the beginning of a stressful and frustrating challenge.  What I finally realized is that I don't like my omelette to be the exact texture of eggs, I like it like this.  It's a little like a dense cake, but it's savory, and it wraps up whatever veggies/herbs/vegan cheeses I want.  It's the way I like it, it's the way I make it that people ask for the recipe, and that's GOOD!

Too often, when someone goes vegan, they want something that has taste and texture JUST LIKE an animal product.  Then they get discouraged and give up.  It happens with cheese all the time.  No, vegan cheese doesn't taste exactly like animal milk cheese, but if you step back and think, "What do I like about cheese?" It's creamy, it's a bit tangy, it helps to mellow out spice in some recipes, it's a bit oily and gives you that gooey-oily texture that you might be craving.  Then you can copy the elements you actually want about the cheese for that particular use and be satisfied and happy.  Sometimes it's a layer of avocado in a burger that adds a rich healthy oil, sometimes it's some lemon zest on a pasta dish to brighten up the flavor and give it a tang.  

Anyway, this is my omelette the way I love it..  It's got a great savory flavor, looks beautiful, and it's a vehicle for hot sauce, which is always a plus in my book.  I'm linking to some of the ingredients to help you find them in case you aren't having luck at the grocery store.

I've made this recipe soy-free an an alternative to days when we have tofu scramble, and to help accommodate different diets.

Ingredients:

• 1/2 cup water
• 1/4 cup chickpea flour
• 1 generous Tbsp raw cashews
• 2 tsp nutritional yeast
• 1/2 tsp garlic salt (or salt and a little garlic)
• 1/4 tsp smoked paprika (optional)
• 1/8 tsp turmeric (optional)
• pinch Kala Namak (Indian black salt that gives it an eggy taste, also optional)
  
  Oil for coating pan.

For fillings, use whatever you like!  Spinach, tomatoes, fresh herbs, sauted onions, veggie sausage, vegan cheese (I used Miyoko's creamery cashew cheese), etc.  Whatever strikes your fancy.

​Blend all ingredients while the pan heats up, then coat the pan with oil and pour in mixture and add any fillings along one side.  
Cover and let cook until it's mostly firmed up (the time it took to clean my blender), then gently fold over and cover again for another minute or so.  

This is my personal favorite ratio of ingredients, but I've made this MANY different ways by using more or less chickpea flour, cashews, and water.  I encourage you, ALWAYS, to have fun in the kitchen and make this your own.  You can even omit the cashews if you like, and just use a bit less water.  

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