VEGAN OMELETTE

Do you guys remember the Voodles product I highlighted in my earlier post? I gave their zucchini Voodles a try and integrated it into an omelette!

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).

You’ll need:

  • 1 pack of zucchini Voodles
  • ½ cup coconut milk
  • 1 cup garbanzo flour*
  • 3 plummy tomatoes, diced
  • Thyme
  • Pinch of nutmeg
  • 1 small onion, finely chopped
  • Scotch bonnet- optional
  • 1 teaspoon baking power
  • Coconut oil
  • Salt

The process:

  • 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.

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