Vegan or not, this “omelette” recipe can be enjoyed by all palettes and makes a satisfying breakfast, lunch, or dinner with its protein-packed chickpea base. Image and recipe via Vegan Cuts.
Ingredients:
Serves 2
Filling
- 1 T. High Heat Cooking Oil (Safflower or Coconut Oil work great)
- 8 oz. Asparagus Spears
- 1 C. White Onion, Diced
- 6 oz. Baby Bella Mushrooms, Sliced
- 2 T. Bandar Mint Cilantro Chili Paste
- Salt & Pepper to Taste
Omelette
- ¾ C. Vegetable Broth
- ⅓ C. Chickpea Flour
- 1 T. Nutritional Yeast
- 1 T. Vegg Powder
- ¼ tsp. Salt
- Pinch of Black Pepper
Creamy Mint Cilantro Chili Sauce
- ½ C. Unsweetened Non-Dairy Milk
- 1 T. Nutritional Yeast
- 1 T. Bandar Mint Cilantro Chili Paste
- 1 T. Corn Starch
- Salt & Pepper to Taste
- Garnish: Fresh Cilantro, Chopped
For instructions, go here.
