7 tasty vegan omelette recipes

7 tasty vegan omelette recipes


Learn to prepare simple and healthy options without animal ingredients

Although the omelette is traditionally prepared with eggs, there are vegan versions that dispense with this ingredient of animal origin. These alternatives use vegetable basis, maintaining the characteristic consistency and taste of the recipe. In addition to being tasty, these options also offer a good amount of proteins, fibers, vitamins and minerals.




Subsequently, take a look at 7 tasty vegan fried food recipes!

Omelette with spinach

Ingredients

  • 4 tablespoons of flour chickpeas
  • 1/2 cup of water
  • 1 peeled and chopped onion
  • 8 chopped spinach leaves
  • Olive oil, salt and grinded black pepper to taste

Methods of preparation

In a blender, place all the ingredients and beat until smooth. In a pan, place the olive oil and bring over medium heat. Arrange the omelette on the pan and fry until golden brown. Turn carefully to brown on the other side. Serve later.

Tip: Serve the omelette with salad.

Oat omelette

  • 1 cup of chickpeas
  • 1/2 cup of water
  • 2 tablespoons oats
  • 1 clove of peeled and crushed garlic
  • 1 tablespoon of powder cooking
  • 1 peeled and chopped onion
  • Salt, ground black pepper, curcuccia and chopped chives to taste
  • Olive oil

Methods of preparation

In a blender, place all the ingredients and beat until smooth. Grease a pan with olive oil and bring over medium heat to heat. Arrange the omelette on the pan and fry until golden brown. Turn carefully to brown on the other side. Serve later.



Plant and chia omelette

Plant and chia omelette

Ingredients

Mass

  • 1/2 cup of chickpeas
  • 1 tablespoon of chia seeds hydrated in 3 tablespoons of water
  • 1/2 cup of water
  • 1 tablespoon of candies
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of sweet paprika
  • Rooms and black pepper ground to taste
  • 1 teaspoon of powder cooking

Filling

  • 1/2 cup of tea carrot grated
  • 1/4 cup of grated zucchini
  • 1/4 cup of chopped onion tea
  • 1 chopped garlic tooth
  • 1 tablespoon of olive oil
  • Rooms and black pepper ground to taste

Methods of preparation

Filling

In a pan over medium heat, onion brown and garlic in olive oil. Add the carrot and courgettes, season with salt and black pepper and cook for a few minutes until it is wrapped. Reserve.

Mass

In a bowl, mix the chickpea flour, the splash, the turmeric, the paprika, the salt and the black pepper. Add the chia, water and hydrated olive oil, mixing until it forms a creamy mass. Finally, it incorporates the yeast. Heat a pan -fat bummer with a drizzle of olive oil. Pour the dough, spreading like a often a pancake. Let it cook over medium heat until golden brown. Distribute the vegetables skipped in the middle of the dough and the fold. Let it brown well on both sides. Serve later.

Tip: Serve the omelette with salad.

Leaf leaf

Ingredients

  • 2 cup cups of corn flour
  • 1 cup of diced peppers
  • 1 cup of peeled and grated beet
  • 1 peeled and chopped onion
  • 1/2 cup of chopped smell
  • 1 teaspoon of chopped finger pepper
  • 1 tablespoon of starch corn
  • 1/4 teaspoon of salt
  • 200 ml of water
  • 2 tablespoons of coconut oil

Methods of preparation

In a container, place all the ingredients except the coconut oil and mix until smooth. Reserve. In a pan, put the coconut oil and bring over medium heat. Arrange the omelette on the pan and fry until golden brown. Turn carefully to brown on the other side. Serve later.



Mushroom omelette

Mushroom omelette

Ingredients

  • 1 cup of chickpeas
  • 400 ml of hot water
  • 1 peeled and chopped onion
  • 200 g of fungus Paris in slices
  • Olive oil, saffron powder, salt and ground black pepper to taste

Methods of preparation

In a pan, place the olive oil and bring over medium heat. Add the onion and brown until it is transparent. Add the mushroom and fry until golden brown. Turn off the heat and set aside. In a container, place the chickpeas and water and mix up to a homogeneous mass. Connect with salt, saffron and black pepper, mix and set aside. In a pan, place the olive oil and bring over medium heat. Pour the omelette on the pan and brown both sides. Then turn off the heat, fill the omelette with the mushroom and then serve.

Linseed omelette with tofu

Ingredients

  • 8 tablespoons of flax seeds
  • 1 cup of water
  • 200 g of tofu
  • 40 g of soy milk
  • Salt, ground black pepper, saffron and olive oil to taste

Methods of preparation

In a container, place the linen and water and let it rest for 15 minutes. In the meantime, in a blender, place the tofu and beat until it is well crushed. Add flax seeds and soy milk and beat until smooth. Season with salt, black pepper and saffron and beat to incorporate. Reserve. Grease a pan with olive oil and bring over medium heat to heat. Arrange the omelette on the pan and fry until golden brown. Turn carefully to brown on the other side. Serve later.

Pea omelette, carrots and pepper

Ingredients

  • 1 cup of dry and drained dry pea
  • 1/2 cup of grated carrot tea
  • 1/4 cup of chopped red peppers
  • 1 tablespoon roller acid
  • 1 tablespoon of olive oil
  • 1/2 cup of water
  • 1 teaspoon of curry powder
  • Rooms and black pepper ground to taste

Methods of preparation

In a blender, beat the pea with the water to a creamy pasta. Transfer to a bowl, add the flour, curry, salt and black pepper, mixing well. In a non -stick pan, heat the olive oil over medium heat and pour half the dough. Distribute the carrot and peppers at the top, cover with the rest of the mixture and brown well on both sides. Serve later.

Source: Terra

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