CAN YOU BELIEVE IT? i can’t. these blew my mind.

i used the omelette recipe from Vegan Brunch, and changed up a few little things. that book has all kinds of tasty treats.

we had them with roasted potatoes, sautéed chard, guacamole and toast. i recommend all of these things.

THE OMELETTE

2 cloves garlic

1 lb silken tofu (i used the weird round kind that has a tip that you squeeze it out of. )

4 tbsp nutritional yeast

3 tbsp olive oil

1/2 tsp turmeric

1 tsp Vegg (they recommend black salt but i dont have any, so i added Vegg powder for eggy fartiness)

pinch of salt (i used truffle salt)

lots of black pepper

1/2 c. chickpea flour

1 tbsp cornstarch

1/4-1/3 c. water

put everything except the flour and cornstarch in a food processor and blend until very smooth. add dry ingredients and blend until incorporated. add water as needed so it’s the consistency of pancake batter.

fry one of a time in a nonstick pan. spray the pan with oil and put 1/2 c. batter into the pan, and spread it into a thin circle with a spatula. cook for a couple minutes (until centre is firm and won’t tear) then flip and cook on the other side for a couple minutes.

you’ll cook all of them first before you stuff them. continue this way, putting finished omelettes on a plate covered with foil. makes 6.

FILLING

8 large mushrooms, sliced and sauteed with 2 cloves garlic

3 scallions, sliced

pepperjack Daiya (as much as you want)

TVP bacon

1/2 tomato diced

to fill, spray pan and put an omelette in the pan, put mushrooms, cheese, green onions and bacon on half of the omelette and fold over. flip over once just to warm through and melt cheese (you can do 2 at once).

serve and top with tomato and any remaining green onion or bacon.

DELICIOUS.