If you can find Kala Namak or Indian black salt use that! It gives your dish an amazingly eggy taste. The lady at Good Rebel Vegan grocery said it would change my life, and it has! Use it in Quiche, tofu scramble or 'eggless' egg salad. I have yet to try a vegan frittata with it, but I think I see that in my not too distant future.
It's not the easiest thing to find... I snapped mine up at Good Rebel Vegan in Toronto... but it looks like you can get it on amazon.ca or from The Silk Road Spice Merchant in Calgary.
- 1 1/2 cups chickpea flour (also called garbanzo flour)
- 3-4 mushrooms, finely chopped
- 1/2 bell pepper (red or green), finely chopped (optional)
- Small handful spinach, finely chopped (optional)
- 5 green onions, minced
- 1 garlic clove, minced
- 2 Tablespoons nutritional yeast
- 1/2 teaspoon baking powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon Kala Namak - black salt (or Himalayan sea salt)
- freshly ground pepper
- 2 cups water
- A scoop of vegan butter (Earth Balance for frying)
Mix everything except for the water in a large bowl. Heat a NON-STICK frying pan over medium heat. Add a scoop of vegan butter or margarine to keep the omelette from sticking. Mix in water and stir until well combined. It should be thin like pancake batter.
When the pan is hot pour 1/2 to 3/4 cup of the mixture into the pan swirl the pan and spread until thin. Allow the omelette to bubble and brown and then flip and brown the other side. Fold and serve. Makes 4-6.
Zengarry Gruyère Sauce
- 1 container of Zengarry Gruyère Style Cashew Cheese
- 1/3 cup vegetable broth
Warm Gruyère in a small sauce pan over medium low heat. Add vegetable broth and whisk until smooth.
Place a few stalks of steamed asparagus and some Zengarry Gruyère sauce on each omelette, fold in half and serve immediately.