Vegan Food & Living - October 2017

Lunchtime^ RECIPES

Total fat Saturates Salt Sugar Protein

27.9g 3.9g 1.95g 13.7g 44.1g

1 Preheat oven to 180°C/Gas Mark 4.

2 Add all the omelette ingredients to

a blender – no need to drain the

silken tofu, just open the pack and

add it to the blender. Blend until you

get a smooth mixture.

3 Heat up some oil in a pan and pour

the mixture into the pan. Spread

evenly and fry for 3 minutes.

4 Bake in the oven for 25 minutes.

5 Meanwhile, get another pan and

add chopped sun-dried tomatoes

to it. You should get enough oil

from the tomatoes, but if it’s too

dry add a bit more olive oil. Add

the finely chopped red onion, a few

mushrooms and sauté. Season with

salt, pepper and garlic. (I used garlic

powder, but you can use fresh of

course, it will taste even better.) Add

a handful of spinach last.

6 Take the pan with the omelette

out of the oven. Be very careful

as the pan handle is very hot!

I cannot overstate it, as I burnt

myself last time I made it. I think it’s

because you are used to the handle

being safe normally, so it’s almost

automatic that we want to touch it,

so please be cautious.

7 Transfer the omelette to a plate and

add the filling. Fold the omelette

over and serve.

Omelette with sun-dried tomatoes,

mushroom and spinach filling

By Philipp Ertl from Exceedingly Vegan (www.exceedinglyvegan.com)

Serves 1 | Prep 10 mins | Cook 30 mins | Calories 589 (per serving)

FOR THE OMELETTE

350g (12oz) silken tofu

60ml (2fl oz) plant-based milk

25g (1oz) chickpea fl our (gram fl our)

2 tbsp nutritional yeast

¾ tsp kala namak salt

½ tsp garlic powder

(^1) / 3 tsp turmeric
1 tbsp extra-virgin olive oil
FOR THE FILLING
fi nely chopped sun-dried tomatoes in oil
(^1) / 3 red onion, fi nely chopped
a few chopped mushrooms
salt and pepper, to taste
garlic, to taste
a handful of spinach
52 VEGAN FOOD & LIVING OCTOBER
VFL17.Lunch.indd 52 06/09/2017 12:24