Vegan “Cheese” and Onion Okara Omelette
- Number of Servings: 1
Ingredients
* 60g (1/4 packed cup) pressed okara * 3 tbsp non dairy milk * 1/2 tbsp oil * 2 tbsp nutritional yeast * 2 tsp flour * 1 tsp onion powder * 1/2 tbsp corn flour * 1/8-1/4 tsp black salt (depending on how strong you like the eggy flavour) * 1/8 tsp turmeric * More salt, to taste * 1/2 medium onion, thinly sliced + oil to cool * A handful of your favourite non dairy cheese
1. First combine the wet ingredients, the okara, oil and milk. Also note I use fresh okara, not dried, but I do press it to remove most of the moisture.
2. Add the dry ingredients and thoroughly mix to ensure there are no lumps of flour. It will be a pretty thick batter, so don’t expect it to pour easily if at all.
3. Lightly oil a skillet or saucepan and heat to medium high. Pour/scrape the okara batter into the middle of the pan and spread it with an icing spatula, knife, or spoon, until it’s about 6 inches round. Cook for 3-4 minutes or until the top of the omelette begins to look dry (and looks possible to flip without complete breakdown). Carefully flip it over, cooking for a similar amount of time on the second side.
4. While the omelette’s cooking, heat another pan to high heat, frying your onion, mushrooms in a bit of oil until it begins to brown (you can do this next to the omelette while it’s cooking if you have a large enough pan). This should only take a couple of minutes. Add greens
5. Place the fried onion and veggies and a handfull of shredded “cheese” on one half of the omelette and carefully fold the other half over. Cook for a minute or two longer and serve.
Serving Size: makes 1
Number of Servings: 1
Recipe submitted by SparkPeople user LBACKMAN.
2. Add the dry ingredients and thoroughly mix to ensure there are no lumps of flour. It will be a pretty thick batter, so don’t expect it to pour easily if at all.
3. Lightly oil a skillet or saucepan and heat to medium high. Pour/scrape the okara batter into the middle of the pan and spread it with an icing spatula, knife, or spoon, until it’s about 6 inches round. Cook for 3-4 minutes or until the top of the omelette begins to look dry (and looks possible to flip without complete breakdown). Carefully flip it over, cooking for a similar amount of time on the second side.
4. While the omelette’s cooking, heat another pan to high heat, frying your onion, mushrooms in a bit of oil until it begins to brown (you can do this next to the omelette while it’s cooking if you have a large enough pan). This should only take a couple of minutes. Add greens
5. Place the fried onion and veggies and a handfull of shredded “cheese” on one half of the omelette and carefully fold the other half over. Cook for a minute or two longer and serve.
Serving Size: makes 1
Number of Servings: 1
Recipe submitted by SparkPeople user LBACKMAN.
Nutritional Info Amount Per Serving
- Calories: 281.0
- Total Fat: 12.6 g
- Cholesterol: 0.0 mg
- Sodium: 638.3 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 9.4 g
- Protein: 16.0 g
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