Vegan “Cheese” and Onion Okara Omelette

* 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.