Vegan Omelet
This video was not recorded recently. I no longer use any ceramic or nonstick cookware.
5 ounce Mung-Fu https://youtu.be/B252-cKRZ6M You can also use firm tofu
2 tbsp hummus
¼ tsp garlic granules
2 tbsp certified organic nutritional yeast
¼ tsp paprika
½ tsp salt or black salt
1 tsp arrowroot
2-4 tbsp water
Filling:
You can choose your favorite ingredients. I used
4 oz mushrooms
½ red onion
¼ tsp garlic granules
¼ tsp paprika
¼ tsp pepper
Salt to taste
In a high speed blender combine mung-fu (or tofu), hummus, garlic, nutritional yeast, paprika, salt. Pepper, arrowroot and water. Blend until smooth.
Preheat oven to 375 F
Heat oven safe non-stick skillet on medium heat.
Spread a thin layer of omelet mixture with a spatula. Allow to cook for 3-5 minutes or until edges start to appear “dry”.
Add choice toppings to half of the omelet.
Place the skillet in the oven for 5-10 minutes or until the top appears dry and cooked.
Remove the skillet from the oven. Very gently fold over omelet.
Drizzle with vegan jalapeno cheese sauce or other sauce of choice.
