Back to Recipes
Vegan Roasted Vegetable Omelette
Nikki Brown
2 servings
BeginnerA 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.
Total Steps
5
Ingredients
17
Tools Needed
1
Ingredients
- 95 g chickpea flour
- 185 ml soy milk
- 7 g yeast
- 30 ml apple cider vinegar
- 1/4 teaspoons turmeric powder
- 1/4 teaspoons garlic powder
- 1/4 teaspoons baking soda
- 1/2 teaspoons salt
- 50 g shallots, finely diced
- 20 g garlic, minced
- 50 g bell pepper, finely diced
- 50 g tomatoes, finely diced
- 50 g eggplant/aubergine, finely diced
- 75 g zucchini/courgette, finely diced
- 15 ml olive oil
- salt
- pepper
Instructions
1
Step 1
Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes.
2
Step 2
Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper.
3
Step 3
Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes.
4
Step 4
Put sauteed vegetables on the batter.
5
Step 5
Fold then cover and cook over low heat for 2 more minutes.