Spinach, Mushroom, and Cheese Vegan Omelet
INGREDIENTS
15 oz Mung Fu (or tofu) https://youtu.be/B252-cKRZ6M
2 tbsp arrowroot powder
¼ cup nutritional yeast
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 tsp paprika
¼ tsp turmeric
½ tsp. black salt (optional)
¼ tsp baking powder
1/4 cup plant milk
5 oz spinach
2-4 oz. sliced mushrooms
Optional:
1 ½ tsp salt or to taste
¼ cup HV Cheese Sauce (https://youtube.com/shorts/oQmCFxl88-A?feature=share)
NOTE: This video was made over 2 years ago. I no longer use any ceramic cookware
INSTRUCTIONS
Preheat the oven to 375 F.
Using a few tablespoons of water or broth, sautee your veggies until soft and set them aside.
In a high-speed blender combine tofu, garlic powder, onion powder, nutritional yeast, turmeric, salt, pepper, arrowroot, and plant milk. Blend until smooth. Add baking powder and blend just to combine.
Heat oven-safe, well-seasoned skillet on medium heat.
Spread a thin layer of omelet mixture with a spatula.
Place the skillet in the oven for 10-15 minutes or until the top appears dry and cooked.
Remove the skillet from the oven. Top with spinach, mushrooms, and cheese.
Very gently fold over the omelet.
Enjoy!
