Vegan chickpea omelette with leftovers
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2 persons -
20 min
Ingredients 2
- 1 tbsp olive oil
- 125 g chickpea flour
- 220 ml Provamel Soya No Sugars Drink
- ¼ lemon juice
- 1 ½ tbsp nutritional yeast
- ¼ teaspoon turmeric powder
- 1 shallot, finely sliced
- 1 garlic clove, chopped
- Leftover vegetables/herbs (leek green, leaves from cauliflower, leftover red pepper, parsnip peels)
preparation 20 min
- In a mixing bowl, combine the olive oil, chickpea flour, Provamel Soya No Sugars, lemon juice, nutritional yeast, turmeric and season with salt and pepper. Mix well till a smooth batter.
- Finely chop the leftover veggies/peels/herbs. Heat a pan with some olive oil, saute the onion, garlic and veggies till translucent. Season with salt and pepper. Remove half of the veggies from the pan and keep for the second omelette.
- Add half of the chickpea batter to cover the pan. Place a lid on top of the pan and leave to cook for 5 minutes, until the center is bubbly and the edges are slightly puffy.
- Carefully loosen up the omelette with a spatula and flip the omelette to the other side and cook for 3-5 more minutes until it is no longer soft in the middle. Repeat the steps for the second omelette.
- Serve with some spinach and a lemon wedge.
