Yes- you can veganize (almost) ANYTHING! What’s great about this omelette is that it contains almost no cholesterol, no salmonella and definitely no unborn chickens 🙂 Going vegan means less drama in your life lol!
You still get a protein boost (thanks to the chickpea flour) and a whole bunch of vitamins & minerals (thanks veggies).
- 1 pack of zucchini Voodles
- ½ cup coconut milk
- 1 cup garbanzo flour*
- 3 plummy tomatoes, diced
- Pinch of nutmeg
- 1 small onion, finely chopped
- Scotch bonnet- optional
- 1 teaspoon baking power
- Coconut oil
- In a large bowl, add the coconut milk, garbanzo flour, thyme, nutmeg, baking powder and salt and mix everything well. Add some scotch bonnet if you’d like some extra heat.
- Then add the diced tomatoes and the zucchini Voodles. Allow the mixture to sit for 10 minutes.
- In a separate pan, cook the onions in some oil until golden and set aside
- Now you’re ready to make the omelette! It’s easier to make these in smaller sized omelettes if it’s your first time making a vegan one!
- Drizzle a pan with oil and allow the oil to heat for just a bit.
- Then pour a portion of the omelet mixture into the pan and cook it the exact same way you would cook eggs- to your preference!
- Remove from pan and enjoy!
*** Garbanzo flour is also known as chickpea flour or gram flour. It can be found near the health food products at most supermarkets or at Indian food shops.